Super Moist Texas Sheetcake

Rich delicious chocolate texas sheetcake

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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.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: chocolate cake, texas sheetcake

Servings:

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