Texas Sheet Cake I

This is an easy and very good potluck cake. Serves several.

Texas Sheet Cake I


  • 1 cup butter
  • 1 cup water
  • 4 tablespoons unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 5 tablespoons milk
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts


1 Preheat oven to 375 degrees F (190 degrees C). Grease a 15×10 inch jelly roll pan.

2 Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.

3 Pour batter into greased 15×10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.

4 To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners’ sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.

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