Texas Chocolate Sheet Cake Recipe - Allrecipes.com
Texas Chocolate Sheet Cake Recipe
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Texas Chocolate Sheet Cake

Recipe by  

"I love this simple chocolate cake recipe!"

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 45 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15 1/2x10 1/2-inch jelly roll pan.
  2. Bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into prepared jelly roll pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
  4. Meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner's sugar until icing is smooth. Spread icing over cake immediately after removing from oven. Allow cake to cool before cutting and serving.
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Reviews More Reviews

Jul 01, 2014

This is traditionally a family favorite at our house. Even though I have never seen a recipe in print call for it, I was raised to always put one teaspoon of cinnamon into the flour mixture before blending. That is was gives it that Tex/Mex zing.

Oct 11, 2013

Easy, uses ingredients usually on hand, tastes great. (Esp ifyou love chocolate)


9 Ratings

Sep 13, 2014

I had never baked a cake from scratch. This one was easy and it turned out great!

Jun 24, 2015

one of my moms staples...she told me to spread a thin layer of peanut butter as soon as the cake is done. then the glaze/icing...talk about a hit with my family. no picture...they devoured it to fast!

Mar 04, 2015

With last minute plans for a total of 7 coming to dinner, I had about 90 minutes to make a dessert large enough (and good enough) for all. Made this cake, but didn't have a jelly roll pan or any sour cream. SO...I used a large glass baking pan (approx. 10x15x2) and susbstituted 1/2 cup of vanilla yogurt plus one egg yolk for the sour cream. I also used butter instead of margarine. Cooked it for about 25 to 30 minutes, until toothpick in the center came out clean. I was afraid to spread the frosting on the hot cake but it was very easy and didn't rip the cake. This was BEYOND a hit with 4 teenagers, and the adults raved about how the icing "melting" into the top of the cake made it incredibly moist. Definitely a keeper for my chocolate craving dessert nights!

Feb 04, 2015

After pouring on the icing, I immediately sprinkled chocolate chips and peanutbutter chips on top, waited about 5 minutes and swirled it around with a fork to give it abit of a marble effect...LOVE the mild peanutty taste added to this delicious chocolate masterpiece!

May 22, 2014

My family loves this cake! They request it every time we have a get together! Easy too!! Love!

Jun 13, 2015

Love it.


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  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 53.7 g
  • 17%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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