Texas Sheet Cake
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic Texas-style sheet cake with a rich, boiled cocoa frosting that’s poured over the cake while it’s still hot.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 24 servings |
🔪 Key Equipment
- Large mixing bowl
- Saucepan
- Small bowl
- 11x16 inch sheet pan
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Flour | All-purpose |
| 2 Cups | Sugar | Granulated |
| 1 Stick (1/2 Cup) | Oleo | Margarine or butter |
| 1/2 Cup | Shortening | None |
| 1 Cup | Water | None |
| 3 1/2 Tbsps | Cocoa | None |
| 1/2 Cup | Buttermilk | Sour milk |
| 1 Teaspoon | Baking Soda | None |
| 2 | Eggs | Large |
| 1 Teaspoon | Vanilla | None |
For the Icing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Stick (1/2 Cup) | Oleo | Margarine or butter |
| 1/3 Cup | Milk | None |
| 3 1/2 Tbsps | Cocoa | None |
| 1 Box (1 lb) | Powdered Sugar | Sifted |
| 1 Teaspoon | Vanilla | None |
| 1 Cup | Nuts | Chopped, pecans traditional |
Instructions
Step 1: Bake the Cake
- Preheat your oven to 400°F. Grease an 11x16 inch sheet pan.
- In a large mixing bowl, combine the 2 cups Flour and 2 cups Sugar.
- In a saucepan, combine the 1 stick (1/2 cup) Oleo, 1/2 cup Shortening, 1 cup Water, and 3 1/2 tbsps Cocoa. Bring this mixture to a boil.
- Pour the hot chocolate mixture over the flour and sugar, and mix well.
- In a separate small bowl, combine the 1/2 cup Buttermilk, 1 teaspoon Baking Soda, 2 Eggs, and 1 teaspoon Vanilla. Add this to the chocolate batter and stir until well combined.
- Pour the batter into the prepared pan and bake for 20 minutes until the center springs back and is done.
Step 2: Prepare the Icing and Finish
- About 5 minutes before the cake is done, begin the icing.
- In a saucepan, bring the 3 1/2 tbsps Cocoa, 1/3 cup Milk, and 1 stick (1/2 cup) Oleo to a boil.
- Remove from the heat and immediately stir in the 1 box (1 lb) Powdered Sugar, 1 teaspoon Vanilla, and 1 cup Nuts until the icing is smooth.
- 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.
💡 Make-Ahead & Storage: Store the cake covered at room temperature or in the refrigerator for up to 4 days.
Original Recipe Scan
