Texas Sheet Cake



The other day it was my husaband’s birthday and his favorite dessert is chocolate cake. He really loves his mom’s recipe for Texas Sheet Cake. I hadn’t made it forever, so I decided to make it for him for his birthday. Since everything is big in Texas, I’m guessing that’s how the name of this recipe came about. This cake makes enough for a crowd. You cook it in a jelly roll pan. I omitted the nuts on the recipe because my husband doesn’t like nuts with his cake. One thing interesting about this recipe is that it calls for cinnamon. You could leave it out if you want too, but chocolate and cinnamon taste great together. This recipe is also pretty simple and quick.


Texas Sheet cake

2 sticks butter or margarine
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
2 eggs
1 teaspoon cinnamon
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Grease a 15×10 inch jelly roll pan. Bring 2 sticks butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add to 2 cups flour and 2 cups white sugar. Mix well. Add in eggs, cinnamon, buttermilk, baking soda, and vanilla. Do not mix too long.
Pour batter into greased 15×10 inch jelly roll pan. Bake at 400 degrees for 20 minutes, or until a toothpick inserted into center of cake comes out clean.

Icing

1/2 cup butter
4 tablespoons unsweetened cocoa powder
3 tablespoons milk
3 tablespoons water
3 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans

Bring 1/2 cup butter or margarine, 4 tablespoons cocoa, 3 tablespoons water, and 3 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners’ sugar, vanilla, and nuts. Beat well. Ice cake while icing is still hot.

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