I love Texas Sheet Cake, and not just because I live in Texas. I love that it serves a big crowd, and I really love that you don't have to wait for the cake to cool to frost it. I can't be the only person who feels too busy to wait for my cake to cool before I frost and run out the door to whatever event I'm bringing dessert to. If you're like me, this is your cake!
Also, while a recipe that includes plenty of sugar and butter is never going to be considered health food, this version does use applesauce or yogurt instead of the shortening or extra stick of butter that many recipes include. Pat yourself on the back!
Serves 15 - 20
For Cake: Preheat oven to 375 degrees. Whisk together the sugar and flour in a large mixing bowl. Set aside.
In a saucepan over medium-high heat, combine butter, buttermilk, water, applesauce/yogurt, and cocoa powder. Bring to a boil. Stir well and pour into flour/sugar mixture.
Add eggs, soda, cinnamon, and vanilla. Beat just until combined.
Pour into an ungreased 17 x 11 x 3/4-inch jelly-roll pan (or a baking sheet with a lip around the whole thing. Smooth with a spatula so the batter is evenly distributed. Bake for 20 minutes.
For Frosting: During the last five minutes the cake is baking, prepare the frosting. Melt butter and cocoa in a saucepan over medium heat. Add milk and bring mixture to a boil. Remove from heat.
Whisk in powdered sugar and vanilla, mixing until smooth.
When your cake comes out of the oven, let it cool for about 3-5 minutes, then pour the frosting over the top, spreading all the way to the corners.