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Texas Sheet Cake Recipe

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

Contributor:  
Contributor:  
Denise Bomar
Added: Sunday, November 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cup butter, divided
1/2 cup unsweetened cocoa powder, divided
1 cup water
2 cup flour
1 1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 14-ounce can Eagle Brand Milk
2 eggs
1 teaspoon vanilla
1 cup powdered sugar
1 cup chopped nuts

Directions:
Directions:
Oven to 350
Cake: In small saucepan, melt 1 cup butter; stir in 1/4 cup cocoa and then the water. Bring to a boil; remove from heat. In large mixer, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture and beat well. Stir in 1/3 cup Eagle Brand milk, eggs and vanilla. Pour onto greased jelly roll pan. Bake 15 minutes or until cake springs back when touched. In small saucepan, melt remaining 1/4 cup butter; stir in remaining 1/4 cup cocoa and Eagle milk. Stir in powdered sugar and nuts. Spread on warm cake.

Number Of Servings:
Number Of Servings:
16 plus
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is one on my favorite cakes. Ashley loves it too... Chocolate lovers unite!

 

 

 

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