Texas Sheet Cake

Texas Sheet Cake

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Serves: 12-16,Yield: 1.0sheet cake

    • Ingredients

    Batter

  • 1cup margarine or 1cupbutter, melted
  • 1cupwater
  • 4tablespoonscocoa
  • 2cupswhite sugar
  • 2cupswhite flour
  • 1/2 teaspoonsalt
  • 1teaspoonbaking soda
  • 2eggs
  • 1/2 cupsour cream
  • 1teaspoonvanilla

    • Frosting

  • 1/2 cup margarine or 1/2 cupbutter
  • 4tablespoonscocoa
  • 6tablespoonsmilk
  • 1lbconfectioners’ sugar
  • 1cupwalnuts, chopped
  • 1teaspoonvanilla

    • Directions

  • Batter:.
  • Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
  • Remove from heat and add the rest of the batter ingredients.
  • Mix with electric mixer until smooth.
  • Pour into an 11 x 16 x 1.5-inch jelly roll pan.
  • Bake at 350° for 20 minutes.
  • Frosting:.
  • Bring margarine (or butter), cocoa, and milk to a boil.
  • Remove from heat and stir in confectioners’ sugar and nuts.
  • Add vanilla.
  • Pour on cake as soon as it comes out of the oven.

    • Reviews

  • “This was like chocolate heaven! Very, very good and easy to make. I used a 9×13 in glass pan and it took 32 min for the cake to be completely done. Thanks for sharing!”

  • “This is an absolutely wonderful cake. I received the recipe from my co-worker as it is a favorite at work. We bake it in a 9X13″ pan but that is the only difference. It is so easy and the cake is moist and stays moist for days.I highly recommend this one for all you chocolate fiends like me.”

  • “Great recipe! Have made this oneseveral times and it always turns outmoist and delicious. The only changeI make is to add 1 teaspoonful ofcinnamon to the cake batter andI add 1 teaspoonful of instant coffeeor espresso powder to the icing. It’salso a quick, easy cake to stir up.”

  • “Very similar to the recipe my family has used for years!Instead of sour cream in the cake, I use buttermilk.I also like to add 1 teaspoon of ground cinnamon to the cake batter.Cinnamon will do nothing but enhace the chocolate flavor.Try it one time and you’ll be a believer!”

  • “I’m still drooling over this one!The moistest cake I have ever made!I did end up adding 1 tsp of cinnamon and did not use the nuts.Next time I may even try 2 tsp. of cinnamon.It was a huge hit at the going away party for our friends who are moving to Texas!”

  • “Mrs. Hatfield I have a beef with you.That’s the MOST amazing, addicting cake I have ever made.And w/ 4 kids…I’ve made a LOT.It was so moist and delicious….even with the nuts.(I used pecans, didn’t have walnuts)wow.wow….wow.I am mad though, ’cause this is going to make me gain 5 lbs!(all in jest….thank you very much.)”

  • “Wonderful…exactly what I remembered!Super-easy to make!My husband said I can’t make it any more because he couldn’t stay out of it.Thanks!”

  • “This was great — very easy.I tripled the recipe and baked it in 2 15x20x1 pans for a church dinner.Turned out perfect when baked for the specified 20 minutes.I like the idea of using coffee in place of the water, also the cinnamon and cayenne.This recipe will be subject to much experimentation.About as easy as they come, especially the way you do the frosting.And I think it was better the morning after.Thanks for a keeper.”

  • “A winner of a recipe!Made this for a potluck gathering, didn’t last ten minutes on the table. Wouldn’t change a thing in the recipe, delicious as is.”

  • “So delicious!I’ll know that I’ll be making this again and again over the years.It was so moist and flavorful!I made these changes based on suggestions that I’d read: I added 1 tsp of cinnamon to the batter and 1 cup chopped pecans to frosting.It was fantastic!”

  • “A frequent request from the neghborhood kids.It is so easy to make and soo good.I make it without the nuts due to allergies and no one misses them.Just an fyi for those who do not know the 1lb of powdered sugrar is roughly equivalent to 3 1/2 c.I also bake the cake for 10 minutes and then turn it 180 and bake it for an additional 10 minutes.Comes out perfect every time”

  • “I made this for my sisters birthday. This was super easy and so yummy (she let me have a piece)”

  • “Super moist and rich”

  • “I changed it up a little, by using Greek Yoghurt in place of the sour cream.I also added some cinnamon and I have to say this is awesome!Moist and I can taste a hint of the cinnamon.The frosting was just right.Reminds me of the church potlucks when I was a kid.”

  • “Soooooo good!!!!!Thanks for the great recipe.”

  • “My 7 yro grandtr and I made this cake and it was good but it remained soggy in the middle and was much to sweet. Not sure what we did wrong”

  • “This is the best!My family has been making it for years.We only use 3T cocoa in the cake and in the frosting, but otherwise identical.The only chocolate cake I like and I LOVE it.”

  • “Good cake thanks!”

  • “This is soooo addicting. No one can stay out of it. I made it for my dad’s birthday cake (his request) and we all loved it.Thanks for sharing”

  • “I needed a cake for a fund raiser at church and when I read the instructions for this cake I was a little leary so I did exatly as stated except used pecans instead of walnut.It is beautiful.The frosting hardens like fudge.Next time I’m gonna add cinnamon and use coffee instead of plain water as suggested in other comments.”

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