Have you ever been invited somewhere and remembered at the last minute that you are supposed to take a dish to share? If you’ve got about a half hour, you can whip up this moist, delicious Texas Sheet Cake and will, most likely, bring home an empty pan. Everyone knows what it is and everyone loves it. I like to substitute coffee for the water in the recipe. You don’t really taste the coffee, it just gives it an added layer of flavor.
Putting the icing on the cake while it is hot is one of the time savers with this recipe and is also one of the secrets to it’s moistness. When the icing is put on the hot cake, it makes the icing melt into the cake slightly before it sets up and this is the result:
Do you see that gooey layer between the cake and the icing? That’s from pouring the icing on the cake when it is still hot. Oh, my! So moist and so yummy.
Don’t be intimidated by the steps in the recipe. It really is quite simple and you will be so glad when you are finished and see how easy it was to accomplish such a delicious result.
Texas Sheet Cake
Ingredients
Group 1:
- 2 c. flour
- 2 c. sugar
- ½ tsp. salt
- 1 tsp. soda
Group 2 - Bring to a boil:
- 2 sticks margarine
- 1 c. water (I substitute coffee)
- 4 Tblsp. cocoa
Group 3 - Beat in small bowl:
- 2 eggs
- ½ c. sour milk or buttermilk
- 1 tsp. vanilla
Icing
- ½ stick margarine
- 3 Tblsp. cocoa
- 3 Tblsp. milk
- 1 box powdered sugar
- 1 tsp. vanilla
Instructions
- To make cake: Add group 2 to group 1, then add group 3. Pour into greased 10 ½ x 15 inch sheet pan. Bake at 375° for 20 minutes only. Do not overbake. After cake has baked for 15 minutes, begin icing.
- To make icing: boil margarine, milk and cocoa. Then add powdered sugar and vanilla. Spread on hot cake. Optional: top with chopped nuts.
