Texas Sheet Cake

I’m not really sure why it’s called Texas Sheet Cake. Maybe people in OKC call it Oklahoma Sheet Cake? Regardless of what you call the cake, it’s super delicious and you really need to try it!


It’s an absolute must that you put the icing on while the cake is still hot. The icing melts a little bit- you can’t even tell where the cake stops and the icing starts.


I took this cake to our small group and I think it was a hit! I think it would be even better with toasted pecns in the icing, but Jeremy prefers his baked goods without nuts. And I’m just that kind of wife!

Texas Sheet Cake

Ingredients:
2 cups all-purpose flour

2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
½ cup butter
½ cup shortening
1 cup water
1/4 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 teaspoons vanilla

In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine shortening, butter, water, and cocoa over low heat until fully combined. Pour saucepan mixture over flour and sugar in large mixing bowl. Add buttermilk, eggs, vanilla and mix. Pour into greased 12 x 17 jellyroll pan and bake in preheated 350 degree oven ofr 15 to 20 minutes (or until toothpick comes out clean).

Chocolate Icing:

1/2 cup butter
2 tablespoons unsweetened cocoa
¼ cup milk
3 ½ cups sifted confectioners' sugar
1 teaspoon vanilla
1/2 cup chopped pecans, optional

While cake is baking, stir together butter, cocoa, milk, and vanilla in a saucepan until combined. Pout over powdered sugar and mix well in mixing bowl. Pour over cake as soon as it comes out of oven. Cool before cutting.