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Chocolate Cinnamon Sheet Cake

Unfancy, rich, and delightfully sweet! Chocolate Cinnamon Sheet Cake (a.k.a. Texas Sheet Cake) is great for a crowd and best with a glass of milk.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 31 minutes
Servings: 16
Course: Dessert
Cuisine: American

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp kosher salt
  • 1 cup unsalted butter
  • 1 cup water
  • 2 tbsp cocoa powder
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla
Icing
  • 1/2 cup unsalted butter
  • 4 tbsp cocoa powder
  • 1/3 cup buttermilk
  • 16 oz powdered sugar (about 3 cups)
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3/4 cup walnuts or pecans, chopped (optional)
Optional for Serving
  • Milk or Ice Cream (Vanilla, Mint Chip, or Cherry Chip recommended)

Equipment

  • 1 Half-Sheet Pan (18 x 13 x 1)

Method
 

  1. Preheat the oven to 350 F. Butter and lightly flour a half-sheet pan (18 x 13 x 1) or 9x13 baking dish.
  2. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
  3. In a medium saucepan, melt butter over medium low heat, then whisk in water and cocoa powder.
  4. Add the melted mixture to the dry ingredients and mix well. Then add buttermilk, eggs, and vanilla and mix well.
  5. Pour the mixture the greased pan and bake for 25 minutes. (If using a 9x13 pan, bake 35 minutes), or until a toothpick comes out clean. (5-10 minutes before the cake finishes, make the icing.)
Icing
  1. In a large saucepan, bring butter and cocoa powder to a gentle boil.
  2. Turn off the heat, then add the buttermilk, powdered sugar, vanilla, and salt. Mix completely until smooth and silky.
  3. Pour icing over the hot cake as soon as it comes out and spread it clear to the edges.