Texas Chocolate Sheet Cake
with Chocolate-Mocha Frosting


Sheet Cake

  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup water
  • 1/2 cup butter or margarine
  • 1/2 cup vegetable oil
  • 1/4 cup cocoa powder
  • 1/2 cup buttermilk
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla extract

Chocolate-Mocha Frosting

  • 6 tablespoons butter or margarine
  • 1/4 cup cocoa powder
  • 1/3 cup strong coffee (milk may be substituted
  • 3 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  1. Sheet Cake: Sift sugar, flour, baking soda and cinnamon together into a large mixing bowl. Set aside.
  2. Combine water, butter or margarine, oil and cocoa in a small saucepan and bring to a boil, stirring constantly. Watch carefully so mixture does not scorch.
  3. Pour over dry ingredients and mix well.
  4. Combine buttermilk, eggs and vanilla extract and stir into chocolate batter.
  5. Pour batter into a greased and floured 9 x 13 inch cake pan.
  6. Bake at 375 degrees F for 25 minutes (slightly longer if using a glass pan).
  7. Start making Chocolate Mocha Frosting about 5 minutes before cake is done.
  8. Chocolate-Mocha Frosting: Combine butter or margarine, cocoa and coffee (or milk) in a small saucepan and bring to a boil, stirring constantly.
  9. Stir in confectioners sugar gradually.
  10. Add vanilla extract and pecans. Mix and spread on the hot cake while it is still in the pan.

Source: McCall's - October 1996

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