Texas Cake Recipe
Texas Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This "Texas-sized" sheet cake is great for large groups and parties-it's an often-requested birthday cake around our dairy farm.
MAKES:
15-20 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
15-20 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup butter, cubed
  • 1 cup water
  • 3 tablespoons baking cocoa
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Directions

Combine the first five ingredients in a large bowl; set aside. In a heavy saucepan, bring the butter, water and cocoa to a boil; add to dry ingredients and mix well. Beat in the eggs, buttermilk and vanilla. Pour into a greased 15x10x1-in. baking pan.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
For frosting, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool.
In a small bowl, cream the remaining ingredients for 4 minutes. Add cooled milk mixture and beat until fluffy. Frost cake. Yield: 15-20 servings.
Originally published as Texas Cake in Sweet and Scrumptious Chocolate 1994, p13

Nutritional Facts

1 piece: 355 calories, 20g fat (10g saturated fat), 61mg cholesterol, 336mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup butter, cubed
  • 1 cup water
  • 3 tablespoons baking cocoa
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  1. Combine the first five ingredients in a large bowl; set aside. In a heavy saucepan, bring the butter, water and cocoa to a boil; add to dry ingredients and mix well. Beat in the eggs, buttermilk and vanilla. Pour into a greased 15x10x1-in. baking pan.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  3. For frosting, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool.
  4. In a small bowl, cream the remaining ingredients for 4 minutes. Add cooled milk mixture and beat until fluffy. Frost cake. Yield: 15-20 servings.
Originally published as Texas Cake in Sweet and Scrumptious Chocolate 1994, p13

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