Texas Sheet Cake

This chocolate cake serves many but it won't last long! You may want to make two and freeze one for later.



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Servings: 60
Serving size: 1  square
Prep Time: 25 mins
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Ingredients
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    1   cup 
    butter or margarine
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    1   cup 
    water
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    1/3  cup 
    unsweetened cocoa powder
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    2   cups 
    all-purpose flour
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    2   cups 
    sugar
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    1   teaspoon 
    baking soda
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    1/2  teaspoon 
    salt
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    1   teaspoon 
    ground cinnamon (optional)
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    2   
    slightly beaten eggs
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    1/2  cup 
    buttermilk
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    1 1/2  teaspoons 
    vanilla
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    Chocolate Frosting (recipe follows)
Chocolate Frosting
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    1/4  cup 
    butter or margarine
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    3   tablespoons 
    unsweetened cocoa powder
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    3   tablespoons 
    buttermilk
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    2 1/4  teaspoons 
    sifted powdered sugar
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    1/2  teaspoon 
    vanilla
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    1/2  cup 
    chopped walnuts


Directions
1.
Grease a 15x10x1-inch baking pan; set pan aside. In a medium saucepan combine butter, water, and cocoa powder. Bring to boiling, stirring constantly. Remove from heat.
2.
In a large mixing bowl combine flour, sugar, soda, salt, and cinnamon (if desired). Add eggs, buttermilk, and vanilla. Beat with an electric mixer on low to medium speed to combine. Add cocoa mixture and beat until blended. Pour batter into prepared pan.
3.
Bake in a 375 degree F oven 20 minutes or until cake springs back when lightly touched.
4.
Immediately pour hot Chocolate Frosting over warm cake; spread evenly. Completely cool cake in pan on a wire rack. Cut into squares. Makes 60.
Chocolate Frosting
1.
In a medium saucepan stir together butter or margarine, unsweetened cocoa powder, and buttermilk. Cook and stir until boiling; remove from heat. Beat in powdered sugar and vanilla with an electric mixer on low speed until blended. Stir in walnuts.

Make Ahead Tip
  • Prepare and bake cake as directed; cool completely. Do not frost. Place in a freezer container or bag. Freeze up to 1 month. Before serving, thaw several hours at room temperature. Frost as directed.
Nutrition information
Per Serving: cal. (kcal) 101, Fat, total (g) 5, chol. (mg) 17, sat. fat (g) 2, carb. (g) 14, pro. (g) 1, vit. A (RE) 31, sodium (mg) 83, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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