A classic Texas-style Chocolate Sheet Cake, sometimes called a ‘Sheath Cake’. This rich, moist 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 | Crisco (Shortening) |
| 1 Cup | Water |
| 4 Tbsp. | Cocoa |
| 2 | Eggs |
| 1 tsp | Baking Soda |
| 1/2 Cup | Buttermilk or Milk + 1 Tbsp. Vinegar |
| 1 tsp | Vanilla |
Icing (Standard Texas Sheet Cake Icing)
| Measurements | Ingredients |
|---|---|
| 1 Stick (½ Cup) | Oleo (Margarine or Butter) |
| 6 Tbsp | Milk |
| 4 Tbsp | Cocoa |
| 1 Box (1 lb) | Sifted Powdered Sugar |
| 1 tsp | Vanilla |
| 1 Cup | Chopped Pecans or Walnuts |
Instructions
- Prepare the Cake: Preheat your oven to 400°F (See Note). Grease a large cookie sheet or jelly roll pan (approx. 11x16 inches). 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, Crisco, water, and 4 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 4 tablespoons of cocoa, 6 tablespoons of 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 original recipe card suggests baking at 450°F, which is extremely high for a cake and likely a typo. A more standard temperature for this type of cake is 400°F, which is used in the instructions above.
