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Texas Sheet Cake Recipe

Texas Sheet Cake Recipe photo by Taste of Home

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This chocolaty delight was one of my favorites growing up. The cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina

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Texas Sheet Cake Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 15 Servings

20 20 40

Ingredients

1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
ICING:
1/2 cup butter, cubed
1/4 cup plus 2 tablespoons milk
3 tablespoons baking cocoa
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack. Yield: 15 servings.

Editor's Note: This recipe does not use eggs.

Originally published as Texas Sheet Cake in Taste of Home February/March 2003, p35

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Reviews for Texas Sheet Cake

Texas Sheet Cake

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(11-15) of 15 reviews

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Reviewed on Aug. 31, 2010 by HeatherHH

This is absolutely wonderful! I am not a huge fan of cake (just a vehicle for good frosting), but this cake is so moist and dense. And the icing is a wonderful compliment to the cake, melt-in-your-mouth sweet! This will definitely be added to my recipe file and made frequently for company and for church dinners.

Reviewed on Mar. 05, 2010 by hollyez

This was sooooo good and soooo easy. I remember this from potlucks and church suppers and hadn't had it in years. I made it, with the assumption it was probably tastier in my memory than in reality... I was soooo wrong! Moist and rich, a small piece goes a long way. I will not only keep this and make it again, I think I may make it my go to recipe for work lunches and block parties! Thank you TOH.

Reviewed on Sep. 15, 2009 by enestvmel

My husband drools over this cake...I love that there are no eggs in it too. I told him that the spatula he was licking had about a thousand calories in it alone...he didn't care, he loved it! I made this once for the fire crew he was on and they all fought over it.

Reviewed on Dec. 27, 2008 by thuber1

I'm 42 and was raised on this cake! So yummy! I'm with BJS Mom, regarding pecans. My mother always made the icing with the pecans mixed in it, though.

Reviewed on Dec. 16, 2008 by BJS Mom

I've made this delicious cake many times but I sprinkle pecans on top of it. We Texans love our pecans!

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