Texas Sheet Cake


This is my mom’s favorite cake. A friend from work used to make it for her on her Birthday. My mom claims she’s not a chocolate cake fan, but I think she just never meet a good chocolate cake (besides this one of course).

It’s a moist cake that won’t stick around for very long. I think it’s the cinnamon that makes it so addicting.

I used this recipe (http://southernfood.about.com/od/chocolatecakes/r/bl30620s.htm) by Diana Rattray from About.com.

1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
1 teaspoon cinnamon

1/2 cup butter 
1/4 cup cocoa 
1/4 cup plus 2 tablespoons milk 
1 box (1 pound) confectioners’ sugar, sifted (4 1/4 cups sifted) 
1/2 teaspoon vanilla 
1/2 cup chopped pecans, optional


Cake: Combine 1 cup butter, water, and 1/4 cup cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, vanilla and cinnamon; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for about 20 minutes, or until a toothpick inserted in the center comes out clean. Frost while still hot. (This is really important!)

Frosting: Combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring to a boil. Add the confectioners’ sugar and 1/2 teaspoon of vanilla mix well with electric mixer. Stir in pecans, if using, and pour over the cake. Spread to cover the hot cake.



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