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Texas Sheet Cake Recipe

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

Calder Family Recipe
Added: Sunday, July 24, 2005


2 c. flour (3 c.)
2 c. sugar (3 c.)
1 c. margarine (1 1/2 c.)
1/4 c. cocoa (3/8 c., a little less than 1/2 c.)
1 c. water (1 1/2 c.)
1/2 c. buttermilk (3/4 c.)
1 tsp. baking soda (1 1/2 tsp.)
2 eggs (3 eggs)
1 tsp. vanilla (1 1/2 tsp.)

1/2 c. margarine
6 T. cream or milk
1/4 c. cocoa
1 box powdered sugar
1 tsp. vanilla
1/2 c. chopped nuts (optional)

Mix together the flour and sugar. Bring the margarine, cocoa, and water to a boil in a saucepan. Once boiling, add flour mixture. Mix together the buttermilk, soda, eggs and vanilla and add to the first mixture, mixing well. Pour into a greased 15x10" jelly roll pan (cookie sheet with 1" sides). Bake at 400 degrees for 20 minutes. To prepare frosting bring the first three ingredients to a boil. Then add the powdered sugar and vanilla. Spread on cooled cake. Sprinkle with nuts if desired.

Personal Notes:
Personal Notes:
Variation: For a larger 17x12" pan use the ingredient amounts listed in parenthesis in the directions. They are 1 1/2 times the original recipe. Batter will only need to cook a few minutes longer. The same frosting proportions can be used.




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