Texas Style Sheet Cake
A rich, chocolatey sheet cake with coconut, nuts, and a buttery glaze, perfect for gatherings and family desserts with a classic Texas twist.
Ingredients
Instructions
- Blend all ingredients except brown sugar and nuts in a large mixer bowl.
- Beat for 4 minutes at medium speed of an electric mixer. Pour into a greased and floured 13 x 9-inch pan.
- Sprinkle with brown sugar and nuts.
- Bake at 325°F for 45 minutes or until the cake springs back when lightly pressed and pulls away from the sides of the pan.
- Do not underbake.
- Cool in the pan for 15 minutes.
- Spoon hot Butter Glaze over the warm cake.
- Serve warm or cool, with prepared Dream Whip whipped topping if desired.
Tips & Substitutions
For a richer flavor, consider using a combination of vegetable oil and melted butter. If you don't have sour cream, plain yogurt can be a great substitute. To add more texture, try incorporating shredded coconut or chopped nuts into the batter. This Texas Style Sheet Cake also pairs beautifully with whipped topping or ice cream for a delicious dessert experience.
Serving Suggestions
This cake is delightful served warm, drizzled with a hot Butter Glaze. It can also be complemented with a dollop of Dream Whip whipped topping or vanilla ice cream for a creamy contrast. For a festive touch, consider serving it alongside fresh fruit or a scoop of sorbet to brighten the flavors.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it to extend its freshness, but it may dry out slightly. To reheat, place individual slices in the microwave for about 15-20 seconds, or until warm, to enjoy a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Style Sheet Cake contains roughly 58 calories, with 1g protein, 6g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 854mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this cake?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, though the texture may be denser. Alternatively, gluten-free flour blends can also work, but ensure they contain xanthan gum for proper binding.
What can I use instead of margarine?
You can replace margarine with an equal amount of unsalted butter for a richer flavor. If you're looking for a dairy-free option, coconut oil or a plant-based butter substitute will work well, maintaining the cake's moisture.
How do I know when the cake is done baking?
The cake is done when it springs back lightly when touched and pulls away from the sides of the pan. You can also insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is ready.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).