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Chef Eddy's Texas Sheet Cake
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Chef Eddy Recipe
Chef Eddy's Texas Sheet Cake
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Chef Eddy's take on a Texas Sheet Cake takes the traditional cake recipe and adds even more cocoa powder, dark brown sugar and brewed coffee for a super-deep chocolate flavor profile. 

Prep time
Bake/Cook time
0:37 to 0:40
1 12 x 17 inch Sheet Cake, 15 - 18 Servings
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Chef Eddy's Texas Sheet Cake
Extra Fine Granulated Sugar
Dark Brown Sugar
Prep time :
Bake/Cook time :
0:37 to 0:40
Yield :
1 12 x 17 inch Sheet Cake, 15 - 18 Servings



Double recipe Chocolate Ganache or Sauce

  • 1 cup pecan halves or pieces

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 310°F
  2. Brush a thin coat of butter on sides of a 12 x 17 inch jelly roll pan. Line bottom of pan with parchment paper. Also cut strips of parchment paper to line sides of pan, ensure that these will be large enough to extend 1/2 inch above sides of pan.
  3. Sift together flour, cocoa powder, baking soda and both sugars and set aside.
  4. In a bowl large enough to hold all ingredients, whisk eggs and buttermilk until well combined. Add oil, vanilla, and salt and whisk smooth.
  5. Add dry ingredients to buttermilk-egg mixture and whisk smooth. Add coffee in 3 increments, while whisking the batter smooth in between additions.
  6. Pour batter into pan and place in the oven, bake for 37-40 minutes or until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean. Leave cake in pan to cool.
  7. Meanwhile prepare ganache and set aside.
  8. Wait for cake to be cooled before coating it with ganache.  Sprinkle with pecan halves.


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