1/1 Photo of Grandma Stoddard's Texas Sheet Cake
Overton Fam's Note:
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.
My Private Note
Units: US | Metric
- 1 cup butter
- 1 cup water
- 4 tablespoons unsweetened cocoa
- 2 cups granulated sugar
- 2 cups flour
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup buttermilk
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1For Cake:.
- 2Grease 10x15x2 pan (jelly roll pan).
- 3Preheat oven to 375 degrees.
- 4In a medium saucepan, bring to a boil: butter, water and cocoa. Remove from heat and set aside.
- 5In a medium mixing bowl, sift together: sugar, flour and salt.
- 6In a seperate bowl, beat together: eggs, buttermilk (or sour cream), vinegar, vanilla and baking soda.
- 7Pour both the egg/milk mixture and the warm chocolate mixture into the flour mixture. Stir until well mixed.
- 8Pour warm batter into greased pan.
- 9Bake at 375 degrees for 20 minutes.
- 10While cake is baking, prepare frosting.
- 11For frosting:.
- 12Bring to a boil: butter, cocoa and milk.
- 13Add: powdered sugar, vanilla and nuts.
- 14Spread on cake immediately after removing cake from oven. Must be hot spread easily.
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Nutritional Facts for Grandma Stoddard's Texas Sheet Cake
Serving Size: 1 (141 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 620.5
- Calories from Fat 252
- Total Fat 28.0 g
- Saturated Fat 15.5 g
- Cholesterol 93.4 mg
- Sodium 433.2 mg
- Total Carbohydrate 90.6 g
- Dietary Fiber 1.9 g
- Sugars 71.1 g
- Protein 5.1 g