Texas (Chocolate) Sheet Cake

This post is going to be short and sweet. Sweet being the important part of the post!

This recipe is another one of my mom's staples, and one I have very fond memories of. Texas Sheet Cake was made regularly for birthdays, work potlucks (you better believe a piece or two was gone before it ever made it to work), summer picnics, and informal dinner parties. Reasons being, it makes a lot and travels well. Oh, and lets not forget, it's a serious crowd pleaser!

You only need a 3x3 slice (or less, but why skimp with something this good?!) and a scoop of vanilla ice cream to satisfy each eager belly.


I hope you enjoy this one as much as my family and I have, for years.

Texas Sheet Cake
from my mom

1 1/2 cup (3 sticks) margarine or butter, divided
1 cup water
8 tablespoons cocoa, divided
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs, lightly beaten
6 tablespoons milk
1 pound powdered sugar
1 teaspoon vanilla
1 cup chopped nuts


Cake:

In a pan, heat to boiling 1 cup (2 sticks) margarine, water, and 4 heaping tablespoons cocoa. Remove from heat and pour into a large mixing bowl.

Add flour, sugar, baking soda, and salt. Blend well.

Add sour cream & eggs. Mix thoroughly.

Bake in jellyroll pan at 375 for 15-17 minutes.

Frosting:

In a pan, heat to boiling 1/2 cup (1 stick) margarine, 4 tablespoons cocoa, and milk. Remove from heat.

Add powdered sugar, vanilla, and chopped nuts. Spread while cake is hot (it can sit as long as 10-15 min before frosting).


I love this cake plain, or served with vanilla ice cream.

More delicious sheet cakes:
- Black and White Marble Sheet Cake with Chocolate Fudge Frosting, from Baking Bites
- Gooey Apple Sheet Cake, from Tales from a Veggie Kitchen
- Cherry Sheet Cake, from Martha Stewart
- Frosted Chocolate Chip Zucchini Sheet Cake, from Culinary in the Country

Guten appetit!