Betty's Texas Sheet Cake--Chocolate!

Bettyskitchen's picture

May. 02, 2012

In this video, Betty demonstrates how to make a Texas Sheet Cake. This is a chocolate cake, and I recommend using the Chocolate Sheet Cake Icing from bettyskitchen to top the cake, along with a sprinkling of chopped pecans.


Butter 1/2 Cup (8 tbs)
Vegetable oil 1/2 Cup (8 tbs)
Water 1 Cup (16 tbs)
Cocoa powder 1/4 Cup (4 tbs)
Semisweet chocolate chips 1/2 Cup (8 tbs)
Sugar 2 Cup (32 tbs)
All purpose flour 2 Cup (32 tbs)
Salt 1/2 Teaspoon
Eggs 2
Baking soda 1 Teaspoon
Sour cream 1/2 Cup (8 tbs)
Vanilla extract 1 Teaspoon
Ground cinnamon 1 Teaspoon
Chocolate frosting 1 Cup (16 tbs) (Chocolate Sheet Cake Icing as needed)
Chopped pecans 1/2 Cup (8 tbs) , toasted, if desired



1. In a large saucepan, combine butter, vegetable oil, water, cocoa powder, and semisweet chocolate chips. Place the pan over low flame, stir and cook until butter and chocolate melts.

2. Add sugar, flour, salt, eggs, baking soda, sour cream, vanilla, and ground cinnamon. Mix well.

3. Into a 15-inch by 10-inch by 1-inch jelly roll pan or any large baking dish, pour the batter and spread evenly.

4. Pop the dish in oven at 350 degree F and bake for approximately 20 minutes or until a toothpick when inserted in the center comes out clean.

5. Remove the dish from the oven and immediately spread icing over the top and sprinkle with chopped pecans.


6. Cut into pieces and serve.


You can either use only butter or only oil.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 691Calories from Fat 319

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 344 mg14.33%

Total Carbohydrates 91 g30.3%

Dietary Fiber 3 g12%

Sugars 63 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet