Theresa: Texas Sheet Layer Cake is always a favorite dessert – it’s chocolate, it’s great for crowds, it’s easy to make. This version is adapted for a half sheet pan available in a double pack at Sam’s Club. I added a secret ingredient to bring out the chocolate flavor – it might add a kick to your step, too (although you can use decaffeinated!). Serve with or without pecans depending on your crowd.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
30 |
60 |
90 |
120 |
150 |
180 |
| Ingredients | ||||||
| Butter |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Water |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Coffee |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Cocoa powder |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
| Sugar |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Flour |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Baking soda |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T + 1-1/2 t. |
3 T. |
| Salt |
3/4 t. |
1-1/2 t. |
2-1/4 t. |
1 T. |
1 T. + 3/4 t. |
1 T. + 1-1/2 t. |
| Eggs |
3 |
6 |
9 |
12 |
15 |
18 |
| Buttermilk |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Vanilla |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
| Pecans, dry-roasted (optional) |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Frosting Ingredients: | ||||||
| Butter |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Cocoa powder |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Milk |
6 T. |
3/4 C. |
1 C. + 2 T. |
1-1/2 C. |
1-3/4 C. + 2 T. |
2-1/4 C. |
| Powdered sugar |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
| Vanilla |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
Assembly Directions:
DIRECTIONS FOR CAKE: Preheat oven to 400 degrees. Grease and flour a half sheet pan. In a medium saucepan, bring butter, water, coffee and cocoa powder to a boil, stirring constantly, over medium heat. In a large bowl, stir together the sugar, flour, baking soda and salt. Pour the cocoa mixture over and blend well. Add the eggs, buttermilk and vanilla. Spread evenly in the prepared pan and bake for 20 minutes. Prepare the frosting.
DIRECTIONS FOR FROSTING: In a saucepan over medium heat, bring the butter, cocoa powder and milk to a boil. Add powdered sugar and vanilla; mix until smooth. Spread over warm cake. If using pecans, sprinkle with pecans and lightly press into cake.
Freezing Directions:
Cake can be frozen whole and then thawed and cut or can be cut into pieces, wrapped individually and frozen or flash frozen and then wrapped.
Serving Directions:
Thaw and eat.
Nutritional Info:
Per Serving: 342 Calories; 17g Fat (42.8% calories from fat); 3g Protein; 47g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 256mg Sodium.
Exchanges: 1 Grain (Starch); 3 Fat; 2-1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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