"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Texas Sheet Cake Recipe

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

Renda Cogburn
Added: Friday, May 29, 2009


2 cups flour
2 cups sugar
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/3 cup cocoa
1 cup butter
1 cup water
2 eggs
1/2 cup sour cream
1/3 cup milk
1/4 cup cocoa
1 stick butter
1 (16 oz.) pkg. powdered sugar
1 tsp. vanilla
1 cup chopped walnuts or pecans

Preheat oven to 350. Spray a 15x10x1 inch baking pan with cooking spray. Set aside. Combine flour, sugar, soda, salt and cinnamon in a mixing bowl. Set aside. In a saucepan, combine the butter, water, and cocoa. Bring mixture to a boil. Remove from heat. Allow to cool slightly. pour cocoa mixture into the dry ingredients in the mixing bowl and whisk ingredients together until blended. Whisk in the eggs and the sour cream. Pour batter into prepared pan and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and spread with icing.
Texas Sheet Cake Icing:
Using the same saucepan as was used in the preparation of the cake, combine milk, cocoa and butter. Bring to a boil. Remove from heat. Whisk in the powdered sugar and vanilla. Stir in the nuts. Spread over warm cake.

Personal Notes:
Personal Notes:
This makes a thin, rich cake that has been referred to as "Texas hospitality in a pan." You can substitute buttermilk for the sour cream if desired.




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