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West Texas Chocolate Sheet Cake


1 1/4 cups butter
3/4 cup water
1 cup cocoa powder
2 1/2 cups granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
1/2 cup butter
3 Tablespoons cocoa powder
1 teaspoon vanilla extract
4 cups confectioners' sugar
1/4 cup milk
walnuts (1/2 to 1 cup, as desired)


In a saucepan combine butter, water and cocoa. Cook over medium heat until dissolved. In a large bowl combine sugar, flour, salt and baking soda. Add cocoa mixture and stir until combined. Mixture will be very thick. Add eggs, buttermilk and vanilla. Stir until well combined.
Pour into a greased and floured 10x15x1-inch jelly roll pan. Bake at 300°F for 40 to 45 minutes.

In a saucepan melt butter, add cocoa, vanilla and sugar. Add milk, a little at a time, until of spreading consistency. Mixture may seem like it wants to seize at times, but just add a little more milk and beat well. Stir in walnuts and smooth warm frosting on warm cake.
Cool and cut into squares.