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Texas Style Chocolate Sheet Cake

Author: Blommer Chocolate Company


2 cups flour
2 cups sugar
2 sticks (8 ounces) margarine; cut up
1/3 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk or sour cream
2 eggs
1 teaspoon baking soda
2 teaspoons vanilla extract
Chocolate pecan icing (recipe)


  1. Preheat oven to 375°. Grease a 10x15 inch jelly roll pan.
  2. In a medium bowl, combine flour and sugar; set aside. 
  3. In a medium saucepan, mix together margarine, cocoa, and 1 cup water. Heat to boiling over medium heat, stirring often. Pour over flour and sugar mixture. 
  4. Add buttermilk, eggs, baking soda and vanilla, and mix well. Turn batter into prepared pan.
  5. Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. 
  6. Immediately frost top of hot cake with chocolate pecan icing
  7. Let cool, then cut into 48 squares.