Texas Sheet Cake

Everything is bigger—and better!—in the Lonestar State, as this large chocolate sheet cake pleasantly proves.

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Servings 24

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( 6 ) Ratings

6 Ratings

5 Stars 25%

4 Stars 38%

3 Stars

2 Stars 38%

1 Stars

Member Reviews ( 2 )

54eb7c49-64f3-4d32-9ec7-8ddcf01a6c1c

ingredients 8
Prep Time 10 min
Total Time 1 hr 15 min

Ingredients

1: box devil's food cake mix

1/2: cup sour cream

1: cup water

2: tablespoons unsweetened baking cocoa

2: tablespoons butter, softened or vegetable oil

3: eggs

1: container rich & creamy chocolate frosting

3/4: cup chopped pecans

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
2 In large bowl, beat cake mix, sour cream, water, cocoa, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
4 Spoon frosting into small microwavable bowl. Microwave uncovered on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.

EXPERT TIPS

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Expert Tips

To get the most flavor from the pecans, toast them before sprinkling on top of the cake. Spread on cookie sheet; bake at 350°F 5 to 7 minutes or until golden brown, stirring occasionally. Cool.

Adding cocoa is a great way to give extra chocolate punch to a devil’s food cake mix.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 80),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 3g, 3% Trans Fat 1g 1% ),
Cholesterol: 30mg; 30%;
Sodium: 220mg; 220%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 1g 1% Sugars 17g 17% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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silentgal

report Posted Apr. 25, 2011 11:38 AM

We did this recipe for Easter yesterday, was very disappointed in it. I have always had texas sheet cake that was dense and heavier textured, this one just tasted like a thin piece of chocolate cake. ok just not what we wanted.

luv2cooknbake

report Posted Feb. 5, 2011 3:49 PM

Excellent base for Mocha chocolate pecan cake! I made a few changes by adding 1 Tbsp Espresso Powder and 1/2 cup pecans to the batter and baking in 10 x 13" pan. I also added 1 Tbsp Espresso powder to chocolate frosting, cut into squares, and topped each slice of cake with a dollop of whipped cream and a few chocolate curls. Easy and got rave reviews.