Chocolate Mint Texas Sheet Cake

Try this Yummazing Chocolate Mint Texas Sheet Cake on ASpicyPerspective.com Today I’ve got a yummmmazing Chocolate Mint Texas Sheet Cake recipe that you just have to try! Serve it at your next party.

Decadent Chocolate Mint Texas Sheet Cake on ASpicyPerspective.com
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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.
  • Football.
  • 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.

Rich and Moist Chocolate Mint Texas Sheet Cake on ASpicyPerspective.com

So… What is a Texas Sheet Cake?

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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.”

How to Make Chocolate Mint Texas Sheet Cake on ASpicyPerspective.com

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.

Making Chocolate Mint Texas Sheet Cake on ASpicyPerspective.com

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.

Filling for Chocolate Mint Texas Sheet Cake on ASpicyPerspective.com

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…

AWESOME Chocolate Mint Texas Sheet Cake on ASpicyPerspective.com

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*

Chocolate Mint Texas Sheet Cake on ASpicyPerspective.com

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!

Must-Make Chocolate Mint Texas Sheet Cake on ASpicyPerspective.com

Consider serving our Chocolate Mint Texas Sheet Cake at your next holiday gathering. No matter where you live, your neighbors will thank you.

Yummazing Chocolate Mint Texas Sheet Cake on ASpicyPerspective.com

Chocolate Mint Texas Sheet Cake

Yield: 24-36 pieces

Prep Time:30 minutes

Cook Time:22 minutes

5
5 / 5 (2 Reviews)
Did you make this recipe?   Leave a review »

Rich moist Chocolate Mint Texas Sheet Cake Recipe. A thin layer of mint filling under the chocolate frosting, provides a York Peppermint Patty quality.

Ingredients:

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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

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
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27 comments on “Chocolate Mint Texas Sheet Cake

  1. Julie @ Running in a Skirtposted October 26, 2015 at 8:08 am Reply

    This looks so good! What a tasty cake!

  2. Jenny Flakeposted October 26, 2015 at 8:21 am Reply

    Great looking sheet cake!!!

  3. Kristyposted October 26, 2015 at 8:27 am Reply

    Do I have to use dark cocoa powder? Can I use just regular powder?

    • Sommerposted October 26, 2015 at 8:56 am Reply

      Hi Kristy, You sure can! I just like the color and deeper flavor of dark cocoa powder.

      • Lorraineposted April 10, 2016 at 11:10 am

        What is the half and half ingredient in the recipe please

      • Sommerposted April 14, 2016 at 9:45 pm

        Hi Lorraine! Half cream and half milk… Sold as “Half & Half” in the dairy section. :)

  4. Lauren @ Climbing Grier Mountainposted October 26, 2015 at 9:35 am Reply

    My husband loves texas sheet cake and with his birthday coming up, I am all over this!! 

  5. Julie @ Table for Twoposted October 26, 2015 at 11:10 am Reply

    Oh my goodness, this is chocolate heaven!!

  6. Mariaposted October 26, 2015 at 11:18 am Reply

    Mint and chocolate is a perfect combo!

  7. Heather Christoposted October 26, 2015 at 12:55 pm Reply

    This looks SOOOOO good Sommer!

  8. naomiposted October 26, 2015 at 1:05 pm Reply

    One of my favorite flavor combinations!

    Rating: 5
  9. Lizposted October 26, 2015 at 6:40 pm Reply

    My family loves a Texas sheet cake and your minted up version is sure to please, too!

  10. Gaby Dalkinposted October 26, 2015 at 9:10 pm Reply

    uh, YUM! can I be your neighbor?!

  11. Caraposted October 26, 2015 at 10:19 pm Reply

    What a great post! I’ve heard of the originally Texas Sheet cake even though I’m all the way from PA :-) This is a great variation on it! It look so good. Can’t wait to try it.

  12. Fork on the Roadposted October 27, 2015 at 6:04 am Reply

    I love a good sheet cake, and this sounds perfect after a bit of brisket and washed down with a  cool glass of tea – or on its own with a glass of milk.

    Thanks for sharing.

    Cheers.

    -GK

  13. Maryposted October 27, 2015 at 9:51 am Reply

    This takes an awfull lot of sugar. Is there any way I can cut it down some?

  14. Liz @ The Lemon Bowlposted October 27, 2015 at 5:23 pm Reply

    We add coffee granules every time we bake with chocolate!! I am all about this!

  15. Brian @ A Thought For Foodposted October 29, 2015 at 9:13 am Reply

    Chocolate mint cake is one of my favorites! I could just picture sitting in front of that pan with a fork and just going to town. 

  16. Janetposted December 6, 2015 at 7:51 am Reply

    Thanks for the recipe…I made it!!  It was very sweet and rich, and was a hit at dinner among friends.  

    Rating: 5
  17. Lorraineposted April 10, 2016 at 11:09 am Reply

    Can you tell what the Half and half is in the recipe please?  UK

    • Peter Kingtonposted May 4, 2016 at 10:41 am Reply

      Half and half is uk semi skimmed.

  18. Peter Kingtonposted May 4, 2016 at 10:52 am Reply

    5 cups of icing sugar? 625 grammes? That seems an awful lot of sugar for a cholate ganache?

    • Sommerposted May 12, 2016 at 8:07 pm Reply

      Hey Peter, It’s a big pan! :)

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