Eggless Texas Chocolate Sheet Cake

5 from 6 votes

Bake a rich, moist eggless Texas chocolate sheet cake with this easy recipe. Perfect for feeding a crowd, this classic dessert features a tender chocolate cake topped with a luscious cocoa frosting and crunchy toasted walnuts. Ideal for gatherings, potlucks, or any occasion that calls for a delicious, crowd-pleasing treat.

Prep Time25

Cook Time20

Cooling Time10

Total Time55

Method: Baking

Course: Cakes

Servings: 24 Slices

Ingredients

Part 1:

2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder

Part 2:

1 cup water
½ cup unsalted butter
¼ cup unsweetened cocoa powder

Part 3:

½ cup silken tofu pureed
½ cup buttermilk
1 teaspoon vanilla extract

Ingredients for the Frosting:

2 cups confectioner's sugar
1 cup walnuts chopped, preferably toasted
½ cup butter
⅓ cup milk I used 2%
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract

Instructions

Preheat oven to 375F/190C for about 15 minutes. Grease a 15x10x1-inch jelly roll pan. (See My Notes).
In a large bowl, sift together the Part 1 ingredients.
Bring the Part 2 ingredients to a boil. Remove from heat immediately and mix it with the dry flour mix.
In a small bowl, mix together the Part 3 ingredients and stir it into the cocoa mixture.
Pour the batter into the prepared pan and bake for about 20-22 minutes or until a toothpick inserted in the middle of the cake comes out clean.
While the cake is baking, prepare the frosting by bringing butter, milk and cocoa to a boil, stirring constantly. Remove from heat; add the sugar and vanilla. Mix well.
Once the cake is out of the oven, spread the frosting evenly on the hot cake and sprinkle with nuts immediately. Let the cake cool completely before slicing. I left it overnight. (See My Notes).

Notes

I actually used two 11x7-inch pans instead of one 15x10 inch pan and got 24 pieces of cake totally. You can bake this chocolate cake in a 13x9 inch pan too but the baking time and the number of servings would change depending upon the pan size.
I prefer toasting the nuts because it gives a nice crunchy texture. You can either toast it in a cookie sheet in the oven while its preheating or do it stove top, stirring constantly so that it wouldn't burn. Toast the whole nuts and the chop it.
I left the cake to cool overnight. When I tried to slice it the next morning, the frosting was making it sort of messy to cut it. So I cooled it in the refrigerator for about 30 minutes and got very neat slices.

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