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Texas Sheet Cake Recipe

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This recipe for Texas Sheet Cake, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie Ashton
Added: Thursday, April 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1/2 lb. (2 sticks) butter
1 cup water
5 Tbsp. cocoa
2 cups sugar, 2 cups flour (mixed together)
1/2 cup buttermilk
1 tsp. soda
1 tsp. vanilla
2 eggs

Frosting:
1 stick butter
5 tbsp. cocoa
1 lb. box powdered sugar
1 cup chopped pecans
water (enough to make spreadable)

Directions:
Directions:
Preheat oven to 350 F.
Mix butter, water and cocoa in large saucepan and bring to a boil. Remove mixture from heat. Add the remaining Cake ingredients until blended and pour the mixture into a greased jelly-roll pan. Bake for 22 minutes; prepare frosting while cake is baking and when baking is complete, smooth the frosting over the cake as soon as it is out of the oven.
Frosting directions: combined butter and cocoa and heat it until melted in a small pan; remove from heat and add powdered sugar, stir in chopped pecans, then add enough water to make spreadable (approx. 2 tablespoons).

Number Of Servings:
Number Of Servings:
Tons!! 25 pieces at least
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a favorite for large gatherings; everyone loves it!

 

 

 

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