TOP Reviews:
Ooooh, I JUST MADE this last weekend for a family reunion! I’ve always called it Texas Sheet Cake, because it makes a cake the size of Texas! I sprinkled half the cake with chopped walnuts and left the other half plain, and I did get moans and groans and people scraping my good jelly roll pan with forks getting up every last crumb. It’s THAT Good!
My mother has been making this cake for a long time. We call it “Texas Sheet Cake”. We have it with out the nuts though. At is the best…BEST cake I have ever tasted!!! I love it!!
I have been making this cake since 1966, the year I got married. It is the only cake I make from scratch. I only use 1 stick butter in the icing, and use 1 cup pecans. I never buy buttermilk so I always use the vinegar. This cake recipe was given to me by my Aunt Stella right after I got married and I love it. Since there is no need for an electric mixer it was easy for a newly wed. We call it Cookie Sheet Cake I use a large cookie sheet 1 inch deep about 11” x 15” hope this helps with the size pan to use.
I am going to make this tomorrow… yum! I am so excited. I have been making your recipes and taking them into work. I am the most popular person there after the lasagna, and now this? I’ll get employee of the month
Damn that looks amazing. I may have to make this cake right now. Never mind that it’s almost 2 am. 😀 Oh, and if my quick mental math is correct, you’re adding about 1 1/2 cups of powdered sugar to the icing
My family has also been making this cake since the 60’s and we call it Texas Sheet Cake. I make it with sour cream and no nuts. Everyone is just crazy for this cake. It tastes just as good straight out of the freezer. Yum, I want some right now!
Ingredients:
-FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients:
-FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
-FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Directions:
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat
From: ninerecipes.com