A classic Texas Sheet Cake recipe. This moist, rich chocolate cake is baked in a large sheet pan and topped with a warm, fudgy pecan frosting that’s poured over the cake right out of the oven.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 2 Cups | Flour |
| 2 Cups | Sugar |
| 1 Stick (½ Cup) | Oleo (Margarine) or Butter |
| 1/2 Cup | Shortening |
| 1 Cup | Water |
| 3 1/2 Tbsps | Cocoa |
| 1/2 Cup | Buttermilk (“Sour Milk”) |
| 1 Teaspoon | Baking Soda |
| 2 | Eggs |
| 1 Teaspoon | Vanilla |
Icing
| Measurements | Ingredients |
|---|---|
| 1 Stick (½ Cup) | Oleo (Margarine) or Butter |
| 1/3 Cup | Milk |
| 3 1/2 Tbsps | Cocoa |
| 1 Box (1 lb) | Sifted Powdered Sugar |
| 1 Teaspoon | Vanilla |
| 1 Cup | Nuts |
Instructions
- Prepare the Cake: Preheat your oven to 400°F. Grease an 11x16 inch sheet pan (a jelly roll pan works well). In a large mixing bowl, combine the 2 cups of flour and 2 cups of sugar.
- In a saucepan, combine the stick of oleo/butter, shortening, water, and 3 ½ tablespoons of cocoa. Bring this mixture to a boil.
- Pour the hot chocolate mixture over the flour and sugar. Mix well.
- In a separate small bowl, combine the buttermilk, baking soda, eggs, and vanilla. Add this to the chocolate batter and stir until well combined.
- Pour the batter into the prepared pan and bake for 20 minutes.
- Prepare the Icing: About 5 minutes before the cake is done, begin the icing. In a saucepan, bring the 3 ½ tablespoons cocoa, ⅓ cup milk, and 1 stick of oleo/butter to a boil.
- Remove from the heat and immediately stir in the sifted powdered sugar, vanilla, and nuts until the icing is smooth.
- Finish the Cake: As soon as the cake comes out of the oven, pour the hot icing over the hot cake and spread evenly.
- Let the cake cool completely in the pan before cutting and serving.
Note
The recipe uses “sour milk,” which is interchangeable with buttermilk. To make your own, add 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of regular milk and let it sit for 5 minutes.
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