Texas Sheet Cake Recipe

Since I was a little girl, this was the requested item for every birthday I ever had. Even now all grown up, my mother knows its still a favorite and doesn’t hesitate when I ask her to make it. I like it both with the nuts and without the nuts, and honestly, it’s my favorite cake EVER!

Now I have my kids addicted to it. I will tell you, I’ve always enjoyed it right out of the refrigerator, though it is also really delcious served hot or warm. For some reason to me it just tastes better cold.

I did ask my mom where she originally got our family recipe that she makes. It was in a cookbook that was through my elementary school. It is not called a Texas sheet cake because it came from Texas, as many believe. It is actually called a Texas Sheet Cake because it is BIG and RICH and HOT, and once upon a time, it was believed that rich people lived in Texas and we all know everything is bigger in Texas (yes I was born there and lived there as an adult). And well, if you’ve ever visited Texas in the summer, you know how incredibly HOT it is. So there ya go. This is not our family recipe, I will share that one at another time. I have photographs to go with that one. But if you want a GREAT treat to bring to barbecues and picnics, this is the one.

Texas Sheet Cake
A few quick notes – it is best to use the ingredients as they are listed and not the low-fat or no-fat version of anything. Don’t substitute margarine for the butter. The cake will still turn out, but the rich flavor won’t be as good. Trust me on that, I’ve tried. It is seriously my one weakness where I know I’m putting on the calories. Tell ‘ya what – eat a piece and take a walk. That should cover it

Cake:

1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
Icing (recipe below)

Icing:

1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 tablespoons milk
1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy)
1/2 teaspoon vanilla
Chopped Pecans (optional)

For the cake: In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long. In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda. Add the butter mixture to the dry ingredients. Careful, it’s hot. Add the sour cream and vanilla and mix well. Pour into a sheet cake pan or jelly roll pan. Bake at 350 degress for 20 minutes.

For the icing: In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil. Immediately remove from heat and combine with confectioners sugar and vanilla. Mix well with a mixer to remove lumps. Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheetcake, or sprinkle them over the top after you put the icing on (or omit all together).