I make this cake frequently; it’s a standard recipe that makes the rounds at church regularly–at home in Texas. Now, I’m in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream.

Texas Sheet Cake III


  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 (1 ounce) squares unsweetened chocolate
  • 1 cup water
  • 2 cups unbleached all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 2 (1 ounce) squares unsweetened chocolate, melted
  • 6 tablespoons milk
  • 1 pound confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch cake pan.

2 In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.

3 In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.

4 Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.

5 To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners’ sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.


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