I never had Texas Sheet cake growing up, but I have had Cafeteria Cake, and they're pretty much the same thing! With but one exception- the Texas cake is topped with pecans, but the Cafeteria Cake is topped with walnuts.
I loved this cake, and the only time I ever ate it was when Mom let me buy lunch at school. I have to admit, it was one of the best cakes I have ever eaten, and the ladies in the cafeteria did cake baking proudly! To this day, I can appreciate their care as they put together great lunches and great cakes.
- 2 cups all-purpose flour (level)
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cups water
- 1/2 cup butter
- 1/2 cup unsweetened cocoa powder, divided
- 1/2 cup low-fat buttermilk
- 1 tbsp vanilla extract, divided
- 2 large eggs
- Spray and flour a 15x10 jelly roll pan with 2 tbsp flour.
- Whisk together the flour and sugar. baking powder, cinnamon, and salt.
- Combine the 3/4 cup of water with 1/2 cup of butter and 1/4 cup of cocoa powder in a saucepan and bring to the boil, stirring frequently. Cool.
- Pour the cooled mixture into the flour mixture and beat on medium speed until well blended.
- Add in the buttermilk, vanilla, and eggs and beat well.
- Pour into the pan and smooth it out.
- Bake for exactly 12 minutes.
The Glaze:
- 6 tbsp butter
- 1/3 cup fat-free or low-fat milk
- 3 cups powdered sugar
- 1/4 cup chopped pecans
- Remove cake and cover in glaze
- 1/3 cup milk, 6 tbsp butter, and powdered sugar.
- Mix well and spread over warm cake.
- Top with chopped nuts and cool.