The Classic Texas Sheet Cake is a family favorite and most have heard of it, ate it and loved it. Everyone I know makes theirs slightly different from one another but this is the recipe that I have used for over 20 years. Why change a good thing?!
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| Doesn't it turn out so pretty?! |
If you have never had a piece, you are in for a TREAT! It is rich & super moist. It is super addictive too. You can't eat just one bite. You'll keep going back for more and more and more! It really is the best chocolate cake that there is. Hands down!
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| This is one we made with the pecans. I actually prefer it WITH the pecans myself. |
Classic Texas Sheet Cake Recipe
For the cake:
2 c. flour
2 c. sugar
1 c. boiling water
1/2 c. buttermilk
1/4 c. cocoa (heaping)
2 sticks real butter
2 eggs, beaten
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
For the frosting:
3 1/2 c. powdered sugar
1/2 c. pecan halves, optional
1/4 c. cocoa (heaping)
1 3/4 sticks butter
6 T. (or 3/8 of a cup) of milk
1 tsp. vanilla
In a mixing bowl, combine the flour, sugar and the salt. Set aside.
In a small saucepan, melt the butter for the cake over medium heat. Add in the cocoa and stir well. Add in the boiling water and allow it to cook for 30 seconds then turn off the heat.
Pour in the flour mixture and stir lightly. Allow to cool slightly as you do the next steps.
Preheat your oven to 350 degrees.
In a medium bowl, pour in the buttermilk, the beaten eggs, baking soda and vanilla. Stir and then pour into the chocolate mixture, stir and then pour into a large sheet cake pan (12"x16" or 11"x15"). Place in the oven and bake for 20 minutes.
While the cake is baking, prepare the frosting. Melt the butter for the frosting in a small saucepan over medium heat. I just use the same one I used for the cake. Add in the cocoa, stir and then turn off your burner. Add in the milk, vanilla, and powdered sugar. Stir together. Add in the pecans if using them. When the cake is done, pour it on and serve.
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| We started eating on it fresh out of the oven. So good when it is nice and hot with a cold glass of milk! |
We prefer to eat ours warm but it is fine to eat it cooled too. Whoever eats it will be indebted to you.
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| This one was made without the pecans because Ronny doesn't really like nuts! |
It is a true staple for people of the South, including this Okie. So tasty! A go-to recipe for any occasion! If you serve it, be prepared to be hounded for the recipe!
If you like sheet cakes be sure to check out my White Sheet Cake recipe and my Pumpkin Sheet Cake recipe too!
If you like sheet cakes be sure to check out my White Sheet Cake recipe and my Pumpkin Sheet Cake recipe too!
Be sure to view her Carrot Sheet Cake too. So good!
A good Texas sheet cake is the perfect thing to take to a picnic or other large gathering. It disappears quickly!
ReplyDeleteIt sure is. Thanks for stopping by!
DeleteYUM! I haven't made one of these sheet cakes for a very long time, and I am so glad to have this recipe since I doubt I could find mine! I will be making this as soon as we have a large crowd of people coming over....I wouldn't dare make it for less than a dozen people!
ReplyDeleteGlad you will be making this soon. Brings back great memories.
DeleteLooks divine! Thanks for sharing with us at the To Grandma's house we go link party!
ReplyDeleteThank you for allowing me to link up with you this week.
DeleteThank you for sharing this on the Whisk It Wednesday Link Party At Carrie’s Home Cooking. Tomorrow when the new party begins you will be one of the featured links! Have a wonderful week! ~ Carrie @ Carrie’s Home Cooking
ReplyDeleteOh, thank you Carrie. That is such an honor!
DeleteOh, how exciting. Thank you so much for letting me know!!!
ReplyDeleteThat is a good basic recipe. Thanks for sharing at Home Sweet Home.
ReplyDeleteYes, it turns out perfectly every time.
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