Today I’ve got a yummmmazing Chocolate Mint Texas Sheet Cake recipe that you just have to try! Serve it at your next party.
Although I have never been a Texan, I have a Texan sibling, and I grew up in Oklahoma under the influences of our southern boardering state. Therefore I feel I have a very good understanding of what is considered undeniably Texan.
- Dry rub brisket.
- Tex-Mex, in the very best sense of the word.
- Killer Margaritas.
- Blue Bell Ice Cream.
- An unapologetic love for very large vehicles.
- Cowboy boots.
- Straight-forward conversion.
- Schlitterbahn. (Look it up.)
- And a firm belief that no other state compares to Texas.
Although there are many other things that could be considered Texan, and some might argue with those I listed as stereotypical, I have no doubt most Texans would proudly approve my list.
So… What is a Texas Sheet Cake?
It is in fact, a lesser-known dessert to the other 49 states, but one widely appreciated in Texas.
A large flat utilitarian-style cake that is made and served in the same pan. A no-fuss cake meant to feed a lot of people, often at neighborhood gatherings, church events, and football practices.
A cake that says, “I may not be pretty, but I sure do taste good.”
Growing up just north of Texas, I’ve had my fair share of Texas Sheet Cake over the years. They were served at nearly every community gathering, at local festivals, and even in the school cafeteria.
The traditional Texas Sheet Cake is a thin moist chocolate cake that can serve 20+ people, with a rich chocolatey glaze that almost seeps into the top of the cake. Sometimes with nuts.
Today I’m sharing a Texas Sheet Cake (TSC) variation that I’m personally partial to, the Chocolate Mint Texas Sheet Cake.
I used a classic sheet cake batter, then topped the cake with a thin layer of mint filling.
Once the mint filling set, I created a chocolate glaze that is somewhere in between icing and frosting. It has a lighter fluffier texture than standard TSC icing, but still drapes down the sides of each piece. Sigh…
This my friends, is how we do Texas Sheet Cake in North Carolina. (Ahem… Where I now live.)
Or at least this is how we do it in my house. *wink*
No one. No one… Will be able to turn down a tender layered piece of this Chocolate Mint Texas Sheet Cake. Reminiscent of a York Peppermint Patty, all 24-36 pieces (depending on how you cut it) are a slice of pure chocolatey bliss!
Consider serving our Chocolate Mint Texas Sheet Cake at your next holiday gathering. No matter where you live, your neighbors will thank you.
Chocolate Mint Texas Sheet Cake
Yield: 24-36 pieces
Prep Time:30 minutes
Cook Time:22 minutes
Rich moist Chocolate Mint Texas Sheet Cake Recipe. A thin layer of mint filling under the chocolate frosting, provides a York Peppermint Patty quality.
For the Texas Sheet Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/3 cup dark cocoa powder, unsweetened
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon instant coffee granules
- 1 cup unsalted butter, melted (2 sticks)
- 1 cup half & half
- 2 large eggs
- 1 tablespoon vanilla extract
For the Mint Filling:
- 1 1/3 cup white chocolate chips
- 14 ounce can sweetened condensed milk
- 1/2 teaspoon peppermint extract
For the Chocolate Glaze:
- 1 cup melted unsalted butter
- 1/4 cup cocoa powder
- 6 tablespoons half & half
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- Preheat the oven to 350 degrees F. Spray a 15.5 X 10.5 inch baking dish (or jelly roll pan) with nonstick baking spray. Set aside.
- In a large bowl, mix the first 6 dry ingredients for the cake batter. Whisk in the melted butter, half & half, eggs, and vanilla. Pour the batter in the prepared baking dish and bake for 22-25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool completely before proceeding. *Do not open the oven door before 22 minutes have passed or the cake might collapse.
- Once the cake is cool, prepare the mint filling. Place all ingredients in a microwave-safe bowl and microwave on high for 2 minutes. Stir vigorously to melt the chips. Microwave one more minute and whisk until smooth, if needed. Pour the mint layer over the surface of the cake and smooth out evenly. Place the cake in the refrigerator to set the mint filling.
- Once the mint filling is dry to the touch make the chocolate glaze. (It doesn’t have to be firm, just dry.) In a medium bowl, whisk the melted butter, cocoa powder, half & half, and vanilla together. Once smooth, whisk in the powdered sugar. The mixture should be loose and spreadable. Pour over the cake and spread evenly. Allow the cake to rest for at least an hour, so the glaze has time to set. Cut and serve at room temperature.
NOTES: If you prefer a traditional fluffy frosting, follow the chocolate glaze recipe, but use softened butter, not melted. Beat the butter in a mixer then add the cocoa and 3 tablespoons half & half and vanilla extract. Beat in the powdered sugar and spread over the cake.
Yield: 24-36 pieces, Serving Size: 36
- Amount Per Serving:
- Calories: 324 Calories
- Total Fat: 15.2g
- Saturated Fat: 9.4g
- Cholesterol: 47mg
- Sodium: 192mg
- Carbohydrates: 46g
- Fiber: 0.7g
- Sugar: 39.3g
- Protein: 3.3g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!