Texas Sheet Cake
This delicious Texas Sheet Cake is a family tradition in the South. Nearly every Church, Junior League and Neighborhood cook has a recipe for this Southern Classic. This recipe has been in my family for as long as I can remember.
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Ingredients
- 2 C flour but not really.. more like 1 C and just a hair shy of another cup..1 C and 1 not quite level cup
- 2 C sugar
- 1/2 tsp. salt
- 1 tsp baking soda
- 2 sticks margarine The original recipe calls for oleo. ******* You can use butter instead of margarine. 2 sticks (1 Cup)
- 1 C water
- 3 Tbsp. Cocoa
- 2 eggs
- 1/2 C buttermilk
- 1 tsp. vanilla
- 1 tsp. cinnamon
Frosting
- 1 stick margarine or 1 Stick Butter 1/2 Cup
- 3 Tbsp. cocoa
- 6 Tbsp. milk 1/4 Cup plus 2 Tbsp in dry measuring cups or 3 oz in liquid measuring cups
- 1 box 16 oz confectioners (powdered) sugar
- 1 C chopped pecans or walnuts
- 1 tsp. vanilla.
- 1/2 tsp cinnamon
Instructions
For The Cake
- Stir flour (I use a little less than 2 full cups), sugar, salt.
- In sauce pan put margarine, cocoa and water. Stir while bringing to a boil. Pour over the flour mixture.
- Stir eggs, soda, buttermilk, cinnamon and vanilla together. Add to the flour/cocoa mixture.
- Bake in greased sheet cake (10x15) pan for 18 minutes on 350.
- minutes before cake is done make the icing.
For The Frosting
- Mix together; cocoa, margarine and milk. Heat and then add nuts, powdered sugar, cinnamon and vanilla.
- Pour over hot cake and allow to cool.
Notes
**** The original recipe calls for Oleo, but you may use butter instead of margarine. If you use salted butter, omit the salt from the recipe.
*** The sheet cake pan for this recipe is a 10X15 sheet cake pan - you may know it as a jelly roll pan.
Servings: 1 sheet pan