This post is sponsored by the California Avocado Commission, all opinions are my own.

Texas Sheet Cake! This pan of chocolate texas sheet cake offers a super moist, rich cake, and a frosting that is to die for delicious, with some fun ingredient swaps that rev things up a bit. You are going to love it.

Texas Sheet Cake

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I have always been more of a cookie and pie than cake kind of girl, but if there is one cake I can’t resist it is a good Super Moist, Chocolate Texas Sheet Cake. There is something about that tender, chocolate cake, frosted with that shiny, pretty, insanely yummy chocolate-y frosting that I cannot resist.

This particular Texas Sheet Cake is my favorite. And no, it is not just because of that frosting. Which, for the record, I could eat with a spoon. I love the cake because it is simple, flavorful, and has a surprising swap! Now don’t think I am crazy when I tell you what it is.

I swapped out the butter for a California avocado.

Whaaaaaat???? You read that right, I left the butter out of the cake mixture, and used a California avocado instead. And it turned out amazing. Super Moist Texas Sheetcake is moist, flavorful, and nicely textured. And trust me when I say you won’t miss the butter, the avocado is the perfect substitution.

You still get a rich, delicious, and moist cake, but with a better fat choice. I love butter, and will never turn my nose up at it. But when I can make a choice that gives me a better fat source without the loss of flavor, I will take it!

California avocados are a good source of fiber, have lots of vitamins and minerals, and are a good source of fat. I love swapping them in baking recipes to decrease saturated fats, and increase the nutrient quality of my meal, while maintaining those flavors and textures I love.

Now I am not saying that this Texas Sheet Cake is a super food or anything, but we could make a case for that…if we really wanted to! But I don’t actually need an excuse to eat more chocolate cake, or avocado for that matter!

And neither do you. So here is the recipe to Super Moist Texas Sheetcake…enjoy!

Other Fun Suggestions:

• To superfood this cake further, as the last ingredient, fold into batter 1 to 2 cups of grated zucchini. If your neighborhood is like mine, this will be the best tasting way you ever discover, to get rid of all that zucchini that friendly neighbors leave on your doorstep.
• We love baking baking chocolate texas sheet cake on  XL Jelly Roll Sheet Pans.  They come with a plastic lid. So handy!
• Use CA avocado instead of mayo or other spreads in wraps and sandwiches; also instead of butter when baking ( 1 cup mashed avocado for 1 cup butter, reduce oven temp 25% and increase baking time); instead of yogurt in smoothies; and use CA avocados to replace both the oil and emulsifier in dressings.

Other Great Avocado Recipes:

• Fresh Avocado Cucumber Corn Salsa
• Fried Egg and Avocado BLT with Cheese
• Baked Avocado and Egg
• Shrimp Avocado Brushetta
• Apple, Avocado, Chicken Salad Lettuce Wraps

Super Moist Texas Sheetcake

Texas Sheet Cake! This pan of chocolate texas sheet cake offers a moist, rich cake, and a frosting that is to die for delicious, with some fun ingredient swaps that rev things up a bit. You are going to love it.

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Course: Dessert

Cuisine: American

Keyword: chocolate cake, texas sheetcake

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 12

Calories: 604kcal

Author: Rachael

Ingredients

Cake

• 3 cup all-purpose flour
• 6 tablespoon unsweetened cocoa powder
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup vegetable oil
• 1 ripe CA avocado mashed until very smooth
• 2 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cup granulated sugar
• 1 cup water

Chocolate Frosting

• 14 Tbs butter
• 4 Tbs cocoa powder
• 6 Tbs milk
• 1 tsp vanilla extract
• 1 pound powdered sugar Minus 1/2 cup

Instructions

• Preheat oven to 350.
• In a large mixing bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together.
• Set aside.
• In a separate bowl, whisk together the vegetable oil, mashed avocado, vanilla, and buttermilk. Whisk until well combined.
• Add sugar into the wet mix, and whisk until smooth.
• Add water and whisk again.
• Add the wet mixture to the flour mixture and whisk until smooth.
• Pour cake batter into a greased sheet pan. I
• I use Nordic Ware Baking Sheet because they don't rust, they bake evenly, and they are made in the USA.
• Bake for 45 to 55 minutes until center is baked through.
• Meanwhile, make frosting (instructions below)
• Let the cake cool in pan for 15 - 20 minutes on a cooling rack.
• Pour frosting over, and use a spatula to even it out.
• Let the frosting set, then cut and enjoy!

Frosting

• Melt butter in a saucepan.
• Add cocoa and whisk it until it is smooth.
• Bring to a boil. Then remove from heat, add the milk, vanilla, and powdered sugar.
• Whisk until smooth.

Notes

You need about 3/4 cup to 1 cup mashed avocado, adjust according to size of avocado.

Nutrition

Calories: 604kcal | Carbohydrates: 100g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 38mg | Sodium: 427mg | Potassium: 288mg | Fiber: 3g | Sugar: 72g | Vitamin A: 485IU | Vitamin C: 1.7mg | Calcium: 77mg | Iron: 2.2mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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