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"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Texas Sheet Cake Recipe

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

Richard Baggett


2 C. Flour
2 C. Sugar
2 Sticks Butter, Cut Up
⅓ C. Unsweetened Cocoa Powder
C. Buttermilk or Sour Cream
2 Eggs
1 tsp. Baking Soda
2 tsp. Vanilla

Chocolate Pecan Icing
1 Stick Butter Softened
C. Cocoa Powder
⅓ C. Milk
1 1 lb. Box Powdered Sugar
1 tsp. Vanilla
1 C. Chopped Pecans

Preheat oven to 375
Grease a 10x15" jelly roll pan (rimmed cookie sheet)

In a medium bowl, combine flour and sugar, then set aside. In a medium saucepan mix butter, cocoa, and 1 cup water. Heat to boiling over medium heat, stirring often. Pour over flour and sugar mixture. Add buttermilk, eggs, soda, and vanilla. Mix well to blend. Pour into pan.
Bake 20-25 minutes until toothpick in center come out clean. IMMEDIATELY frost top of hot cake with icing. Let cool.

While cake in oven, in medium bowl beat together butter, cocoa, and milk with electric mixer on medium speed until light and fluffy, about 2 minutes. Add powdered sugar and vanilla and beat on high speed until well blended. Stir in pecans.

Personal Notes:
Personal Notes:
Note from Rick: This is my absolute favorite cake. I bring to work on food days. A pan with a plastic cover helps greatly, as the frosting goes up to edge...




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