Granny’s Texas Sheet Cake Recipe
This Texas Sheet Cake is a family tradition; we grew up eating it, and my kids are growing up devouring it. I’ve had many Texas Sheet Cakes a.k.a Texas Chocolate Cakes a.k.a Chocolate Sheet cakes, as everyone in the South as their own version of it; and I can say that THIS one is everyone’s favorite 🙂
I’m here to say, that hands down, this is the best Texas Sheet Cake Recipe that I’ve ever eaten and everyone that we make it for falls instantly in love with it.
It’s quite addictive, you can’t eat just one bite, trust me… you keep going back for more.
Granny’s recipe called for Oleo >which equals margarine, feel free to use that, but I prefer butter!
Granny’s Texas Sheet Cake Recipe Ingredients
For the cake you need; flour, sugar, salt, margarine (the original recipe calls for Oleo), water, Cocoa, eggs, baking soda, buttermilk, vanilla, and cinnamon.
Put the margarine, cocoa, and water into a pan and bring to a boil
While it’s boiling mix together the flour, sugar, and salt. Once the cocoa, margarine and water mixture has come to a boil you will pour it over the flour mixture. Stir eggs, soda, buttermilk, cinnamon, and vanilla together. Add to mixture. Pour everything into a 10X15 greased sheet pan and bake at 350 for 18 minutes
When there are 5 minutes left in the baking time, you’ll make the insanely delicious, chocolate (pecan or walnut) frosting.
Milk, walnuts (or pecans), vanilla, cinnamon, cocoa, powdered sugar.
Remove the cake from the oven and after two minutes, pour on the icing
Look at all that chocolatey goodness!
Resist the urge to dive in and devour this chocolate-y piece of heaven until it has cooled. Then, slice and serve or just dig in with a fork like we did this past weekend 🙂 Whomever you share this cake with will be forever devoted to you and thank you for showing them the light. This is, after all, the chocolate cake that shames all other chocolate cakes.
- 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
- 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
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.
**** 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.
* Big chocolate-y thanks to my Mama for sharing our family recipe with me so that I can share it with Y’all!
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