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A Family Favorite - Easy Texas Sheet Cake

This cake comes out of the oven as big (and flat?) as Texas, though we have no idea if that's where the name comes from. You can just call it Insanely Addicting Cake.
Course Dessert
Servings 16 -20



  • 2 cups sugar
  • 2 cups flour
  • 1 stick butter , unsalted
  • 4 tsp cocoa powder
  • 1 cup water
  • 1/2 cup shortening
  • 1/2 cup buttermilk
  • 1 tsp baking soda
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon

For the frosting

  • 1 <g class="gr_ gr_128 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="128" data-gr-id="128">stick</g> butter
  • 2 tbsp cocoa powder
  • 6 tbsp milk
  • 3 1/2-3 3/4 powdered sugar (3 1/2 cups of powdered sugar was about right for me)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon


  1. Pre-heat oven to 400 degrees. In a large bowl, mix sugar and flour.
  2. Heat butter, cocoa, water, and shortening to boiling; pour over the flour and sugar.
  3. Add buttermilk, baking soda, eggs, vanilla, and cinnamon to the bowl, mixing well. Pour into a 12x16 inch jelly roll pan or a high-sided cookie sheet. Bake for 20 minutes.
  4. When the cake comes out of the oven, get to work on the frosting. Heat butter, cocoa, and milk to boiling. Remove from heat. Sift in powdered sugar (if you don't have a sifter, add about a 1/2 cup at a time of the powdered sugar to the chocolate mixture) and whisk thoroughly, removing any lumps. Stir in vanilla and cinnamon.
  5. Pour frosting over slightly warm cake and allow it to sit for a few hours at room temperature before cutting into it.
  6. Serve with vanilla ice cream.

Recipe Notes

This cake will stay moist for up to a week. Cover any leftovers with plastic wrap or store in an air-tight container.