"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chocolate Sheet Cake (Texas Sheet Cake) Recipe

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This recipe for Chocolate Sheet Cake (Texas Sheet Cake), by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Wednesday, January 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
2 cups flour
1/2 tsp. salt
1 cup butter (or 1/2 c. butter & 1/2 c. shortening)
1 cup water
4 T. cocoa
1/2 cup buttermilk (or sour cream)
2 eggs, slightly beaten
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon (optional)
1 tsp. vanilla

Frosting:
1 cup chopped pecans
1/2 cup butter
6 T. milk (or evaporated milk)
1 tsp. vanilla
4 T. cocoa
3 1/2 cups powdered sugar, sifted

Directions:
Directions:
Sift flour and sugar together into a large mixing bowl and set aside. Combine butter, cocoa and water in a saucepan and slowly bring to a boil. Pour the cocoa mixture over the flour and sugar and mix well. Stir in buttermilk, eggs, salt, soda,
cinnamon and vanilla.
Pour into a greased and floured 10 1/2" x 15" sheet pan and bake at 350 for 35 minutes (or 375 for 20-25 minutes. Frost immediately.
Begin making the frosting 5 minutes before the cake is done. Mix all frosting ingredients in a pan and boil until bubbly. Pour and spread over warm cake.


Personal Notes:
Personal Notes:
This is a scrumptious cake and great for a large group. I made it for all Navy functions (along with the Ginger Cremes.)
I have two recipes for it; thus, the reason I put the variations in parenthesis. Don't use reduced fat sour cream. For something casual, you can serve it right from the baking pan.

 

 

 

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