The best (and simplest) Texas sheet cake is an amazing chocolate cake recipe that is made in a jelly roll mold and coated with warm chocolate icing. It is the easiest to make chocolate cake and perfect for a party or potluck.
When I have a sweet tooth but want something that is also quick and easy to make, I always come up with a few recipes. Texas tin cake is one of the dessert recipes that comes to my mind again and again. My other simple dessert recipes include chocolate brownies, scotcheroos and jumbo chocolate chip cookies.
The BEST Texas Sheet Cake
This recipe for Texas Sheet Cake comes from my amazing mother-in-law, and believe me, there is no better recipe! I have tried several sheet cakes and this one beats them all! Texas Sheet Cake is my husband’s favorite recipe and is loved by everyone in my family.
why is it called texas sheet cake?
It is not known why chocolate sheet cake is often called “Texas sheet cake”. I like to think it is because it is a cake the size of Texas. 🙂
This chocolate cake recipe is made in a tin cake tin, hence the name “tin cake”. A tin cake is any cake that is made in a large rectangular shape known as a tin mold or jelly roll mold.
Ingredients:
Cake:
1 cup butter
1 cup water
¼ cup cocoa
2 cups sugar
2 cups flour
⅛ teaspoon salt
2 eggs
1 teaspoon baking soda
½ cup sour cream
1 teaspoon vanilla
Icing (recipe below)
Icing:
½ cup butter
¼ cup cocoa
¼ cup plus 2 tablespoons milk
1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy)
½ teaspoon vanilla
Chopped Pecans (optional)
How to make it :
For the cake:
In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long.
In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda.
Add the butter mixture to the dry ingredients. Careful, it’s hot.
Add the sour cream and vanilla and mix well.
Pour into a sheet cake pan or jelly roll pan.
Bake at 350 degrees for 20 minutes.
For the icing:
In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil.
Immediately remove from heat and combine with confectioners sugar and vanilla.
Mix well with a mixer to remove lumps.
Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake, or sprinkle them over the top after you put the icing on (or omit all together)
For the icing:
In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil.
Immediately remove from heat and combine with confectioners sugar and vanilla.
Mix well with a mixer to remove lumps.
Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake or sprinkle them over the top after you put the icing on (or omit all together)
Recipe Source : allrecipe
My family has been making this Texas Sheet Cake since at least the mid to late “60’s. When I married my husband he said he didn’t care for chocolate so I developed what I call a “Spice Sheet Cake”. Recipe is the same except you eliminate the cocoa, and add an extra 1 tsp cinnamon, 1 tsp ginger and 1 tsp nutmeg. I make the frosting the same as the chocolate, except I eliminate the cocoa. and I add the pecans on both cakes. Any family functions I always take both in double batch pans (I use what is referred as the “1/2 sheet cake” size) and I rarely have any of either left.