Grandma Stoddard's Texas Sheet Cake

Total Time
35mins
Prep 15 mins
Cook 20 mins

This is an old family recipe and one of our very favorites! I have taken this recipe to many social events and it always gets scarfed up really fast. This makes a very rich, chocolatey cake that can be cut into brownie-like bars. This cake keeps and freezes well. Yummy hot or also tastes great refrigerated.

Ingredients Nutrition

Directions

  1. For Cake:.
  2. Grease 10x15x2 pan (jelly roll pan).
  3. Preheat oven to 375 degrees.
  4. In a medium saucepan, bring to a boil: butter, water and cocoa. Remove from heat and set aside.
  5. In a medium mixing bowl, sift together: sugar, flour and salt.
  6. In a seperate bowl, beat together: eggs, buttermilk (or sour cream), vinegar, vanilla and baking soda.
  7. Pour both the egg/milk mixture and the warm chocolate mixture into the flour mixture. Stir until well mixed.
  8. Pour warm batter into greased pan.
  9. Bake at 375 degrees for 20 minutes.
  10. While cake is baking, prepare frosting.
  11. For frosting:.
  12. Bring to a boil: butter, cocoa and milk.
  13. Add: powdered sugar, vanilla and nuts.
  14. Spread on cake immediately after removing cake from oven. Must be hot spread easily.
Most Helpful

Very at ease recipe to prepare, as the ending result was a nice fluffy dessert for us tonight. Did not make any adjustments to this. One to try. Made for Pick-A-Chef 2012.

weekend cooker March 29, 2012

Love this! I had it whipped up, baked and frosted in well under an hour! Easy recipe! :) I didn't have pecans on hand, but used walnuts instead. I may even add coconut to the frosting the next time, yum! Thanks for sharing your recipe! Made for My 3 Chefs Fall 08'

Breezytoo November 01, 2008