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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 338.7
  • Total Fat: 16.3 g
  • Cholesterol: 51.3 mg
  • Sodium: 120.1 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.2 g

View full nutritional breakdown of Texas Snack Cake calories by ingredient
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Texas Snack Cake

Submitted by: ANTIOCHIA

Introduction

Calorie-wise, the best I can say about this cake is that it only makes half what the normal recipe for Texas Sheet Cake makes, so the temptation will only last half as long! Calorie-wise, the best I can say about this cake is that it only makes half what the normal recipe for Texas Sheet Cake makes, so the temptation will only last half as long!
Number of Servings: 12

Ingredients

    CAKE BATTER:
    1 cup sugar
    1 cup flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup butter
    2 tablespoons cocoa
    1/2 cup water
    1/4 cup buttermilk
    1 egg
    FROSTING:
    1/4 cup butter
    2 tablespoons cocoa
    3 tablespoons milk
    1/2 pound (227 grams) powdered sugar
    1/2 teaspoon vanilla
    1/2 cup chopped walnuts or pecans
    \



Directions

CAKE BATTER:
1. Preheat oven to 400. Grease a 9 x 9 in pan.
2. In a large mixing bowl combine the flour, 1 cup sugar, salt, and baking soda.
3. Place 1/2 cup butter, 2 tablespoons cocoa, and 1/2 cup water in a small saucepan. Cook to boiling, stirring constantly. Pour over the dry ingredients and mix well.
4. Add the egg, buttermilk, and 1/2 teaspoon vanilla and, again, mix well.
5. Place batter in the prepared pan. Bake in a 400 oven for 20 minutes. Remove cake from oven and place pan on a wire rack to cool.
6. FROSTING (Prepare during the last few minutes the cake is baking): Combine 1/4 cup butter, 2 tablespoons cocoa, and 3 tablespoons milk in a small saucepan. Cook to boiling, stirring constantly.
7. Remove from heat and add the powdered sugar, 1/2 teaspoon vanilla, and nuts. Mix well. Spread on hot cake.
8. When cool, cut into 12 pieces.
NOTE: If you double the recipe, bake it in a jellyroll pan.




Number of Servings: 12

Recipe submitted by SparkPeople user ANTIOCHIA.






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