I have never been to Texas but any location that has a huge chocolate dreamy cake named after it…well, put that on my list of Places to Go! When I was a teenager the baking bug bit me.  My mom, who I adored, hated messes.  Anything that even slightly resembled disorder was banned from our home.  The only time I could bake or cook was if mom was preoccupied with a life crisis….and sad to say, being a teen {I’ll just blame it on my age} I took advantage of those to the fullest and tore the kitchen apart…putting it back together before mom came back home.  One time I made a Texas Sheet Cake.  I think I got the recipe out of Teen Magazine {I just got rid of all of my old copies of Teen and Seventeen a few years ago…now I’m kicking myself for doing that…darn my small house ~ I mean can’t all of the kids share one room so I can have a room totally dedicated to all of my old magazines????}.  I didn’t make the cake again since then but a few weeks ago I needed a dessert that would serve a large crowd…about 20 and could be easily transported to the location of the get together.  I waned nostalgic and remembered the Texas Sheet Cake of my youth…..so here is the recipe…enjoy!

Texas Sheet Cake
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• 2 cups all-purpose flour

• 2 cups sugar

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup butter

• 1/3 cup unsweetened cocoa powder

• 2 eggs

• 1/2 cup buttermilk or slightly less than 1/2 cup of milk mixed with 1/2 tablespoon of vinegar {let stand for 10 minutes}

• 1 1/2 teaspoons vanilla


1-3/4 stick Butter

4 Tablespoons (heaping) Cocoa

6 Tablespoons Milk

1 teaspoon Vanilla

3 ½ cups powdered sugar


  1. Grease and flour a 15X10X1-inch or jelly roll pan {I used a cookie sheet with sides}, set aside.
  2. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
  3. In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat.
  4. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
  5. Bake in a 350° oven about 22 to 25 minutes or until a wooden pick or cake tester inserted in center comes out clean.
  6. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
  7. Makes 24 servings.
  8. Frosting: Melt butter in a saucepan. Add cocoa, stir together and remove from heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.

hugs, mb

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