Texas Sheet Cake

texassheetcakerecipe copy

Texas Sheet Cake:

You need a big pan–like a jelly roll pan. 15×10 or something like that. The cake will be approximately 1 inch thick but long and a lot of it. Preheat oven to 350. If you just have a 9×13, decrease the cooking temp to 325 for 30 – 40 minutes. It’s a dense cake.

My recipe:

  • 1 cup of butter, cubed
  • 1 cup of coffee (hot or cold)
  • 1/4 cup of unsweetened cocoa powder
  • Bring those 3 to boil in a saucepan, stirring continuously to avoid burning. Ingredients will boil over medium heat after they are heated through. No need to turn the burner to high.
  • Add 2 cups of white sugar and 1/2 tsp vanilla. Stir.
  • Put 2 cups of self-rising flour in a mixing bowl. (or 2 cups regular flour, plus 1/2 tsp salt, and 1 tsp baking soda.)
  • Add cocoa mixture to the flour a little at a time, blending with electric mixer.
  • Add 1/2 buttermilk (or add 1 tsp vinegar to 1/2 cup of milk and let it thicken, then add it)
  • Lick spoons and any other chocolate coated implements.
  • Pour mixture into pan.
  • Lick bowl. No one is looking. Just lick the bowl directly.
  • Bake at 350 for 25 – 30 minutes.

Frosting:

This cake is good regardless of what kind of frosting you put on it. If you’ve got some cream cheese, powdered sugar, a little milk and vanilla, butter is always good, beat all of those together, adjust for taste and consistency, then slather it on your cake. Add cocoa powder and/or a bit of coffee to the frosting before slathering if desired. You won’t mess the cake up.

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One thought on “Texas Sheet Cake

  1. I have been making this for almost 50 years…it is a family favorite and I alsway frost as soon as it comes out of the oven..no eed to let cool and when cold the icing is like candy..my frosting is one stick of margarine or butter 6 Tbb. milk 4 thb or more of cocoa and a box of pd. sugar..yummy

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