"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Texas Sheet Cake Recipe

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This recipe for Texas Sheet Cake, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Jensen


Cake: Combine in a large bowl the following

2 C flour
2 C sugar (To reduce sugar I usually only put about 1 c. and it's fine.)
1 tsp soda
tsp salt

In saucepan combine the following

1 c. water
c. butter
c shortening
cup cocoa powder

Just bring to a boil.

In a smaller bowl beat together the following

c. buttermilk
2 eggs
1 tsp vanilla

Slowly and gradually add the boiled liquid to the egg mixture, stirring constantly. Add this combination to the dry ingredients and blend well. Pour into lightly greased jelly roll pan.
Bake 350 for 15-20 minutes.

Icing: Bring the following to a boil in a saucepan

c. butter
c. cocoa powder
⅓ c. buttermilk

After boil, remove from heat and add

1 lb box powdered sugar (about 3 3/4 cups, which you can also reduce a bit if you want, maybe by half a cup.)
1 tsp vanilla
- 1 C chopped walnuts (optional)

Stir briskly with whisk. Pour over cake about 5 minutes out of the oven. It's better to do when it's still warm (the cake and the frosting), but not too hot. If it cools completely, sometimes the cake seems dry. So I make the frosting right before the cake is done, and then pour it over and spread immediately because the frosting sets up pretty fast.

Make sure that you follow each step.




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