Sue Shoquist’s Texas Sheet Cake
📜 Collection: JillCollection | ✍️ Attribution: Sue Shoquist | 📂 Category: Desserts Indulge in a classic Texas Sheet Cake featuring a rich, boiled cocoa frosting poured over the warm cake. This crowd-pleasing dessert is perfect for gatherings and delivers deep chocolate flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 24–30 servings |
🔪 Key Equipment
- Large mixing bowl
- Saucepan
- Small bowl
- Wire whisk
- 17x11 inch sheet pan
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | All-Purpose Flour | None |
| 2 cups | Sugar | None |
| 1 teaspoon | Baking Soda | None |
| 1 ½ teaspoons | Salt | None |
| 1 cup | Margarine | 2 sticks |
| 1 cup | Water | None |
| 3 ½ tablespoons | Cocoa Powder | None |
| ½ cup | Buttermilk | None |
| 2 | Eggs | Large, beaten |
| 1 teaspoon | Vanilla Extract | None |
For the Icing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ½ cup | Margarine | 1 stick |
| 6 tablespoons | Milk | None |
| 3 ½ tablespoons | Cocoa Powder | None |
| 1 pound | Confectioners Sugar | None |
| 1 ½ teaspoons | Vanilla Extract | None |
| 1 cup | Nuts | Chopped pecans are traditional |
Instructions
Step 1: Make the Cake
- Preheat oven to 375°F. Grease and flour a large 17x11 inch sheet pan.
- In a large mixing bowl, combine the 2 cups all-purpose flour, 2 cups sugar, and 1 teaspoon baking soda.
- In a saucepan, bring the 1 cup margarine, 1 cup water, 3 ½ tablespoons cocoa powder, and 1 ½ teaspoons salt to a boil.
- Pour the hot cocoa mixture over the dry ingredients and mix well until incorporated.
- In a small bowl, whisk together the ½ cup buttermilk, 2 eggs, and 1 teaspoon vanilla extract.
- Add the buttermilk mixture to the cake batter and mix until just combined.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away slightly.
Step 2: Make the Icing
- While the cake is baking, prepare the icing. In a saucepan, combine the ½ cup margarine, 6 tablespoons milk, and 3 ½ tablespoons cocoa powder.
- Bring the mixture to a boil, stirring constantly until everything is melted and smooth.
- Remove the pan from the heat. Immediately stir in the 1 pound confectioners sugar, 1 ½ teaspoons vanilla extract, and 1 cup chopped nuts until smooth.
- Pour the warm icing over the cake while the cake is still hot from the oven, spreading it quickly and evenly until the surface is coated.
- Let the cake cool completely and the icing set until firm before cutting into squares.
💡 Make-Ahead & Storage: Store the cooled cake covered at room temperature for up to 3 days, or refrigerate to keep longer.
Original Recipe Scan
