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Texas Sheet Cake

Hi! This is by far the best chocolate cake I have ever had. It has been passed down from about four or five generations on my mom's side. It is easy to make and it is sssoo yummy. I hope you guys like it.

Texas Sheet Cake


  • For Sheet Cake: 2 C. Flour 2 C. Sugar 1 Stick Butter 4 Tbsp. Baking Cocoa 1 C. Water 1/2 C. Shortening 1/2 C. Buttermilk 1 Tsp. Baking Soda 1 Tsp. Vanilla 2 Eggs For Frosting: 1 Stick Butter 3 Tbsp. Baking Cocoa 6 Tbsp. Milk 1 Box or 1 pd. Powder Sugar 1/2 C. Chopped Pecans 1 Tsp. Vanilla


  1. For Sheet Cake to be perpared first:
  2. Mix flour and sugar in bowl. Mix next four ingredients in sauce pan. Melt and bring to rapid boil. While hot pour over flour mixture. Beat. Add remaining ingredients. Bake in a greased and floured pan 15x10 glass pan at 400 degrees for 20 or so minutes. While baking and right before it is done start frosting.
  3. For Frosting to be done RIGHT before cake is doen baking:
  4. Mix butter, cocoa, milk in sauce pan, heat until boils. Remove, add sugar, vanilla, and pecans. Pour over hot cake.

Comments (2)

This is almost the same recipe we got from a friend a LONG time ago-and remains a staple dessert for our kids, grandkids, & great grandkids! The only difference is we add 2 Tbls of cinnamon to dry ingredients. This is very soupy when you make it but comes out like a brownie cake. Simply delicious!!
I make this all the time for a favorite chocolate cake. I  bake it in any size pan at 325 and put parchment paper on the bottom of the pans. I do not grease the sides. I also put a rose nail  upside down under the parchment paper on any cake that is 10 inches or more. This helps the heat get to the middle of the pan. I also use the dampened cake strips around the outside of the pans or you can cut some towels to fit the out sides of your pan and dampen them. This helps make a level cake. I have used this recipe for grooms cakes many times..
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