Nearly every birthday my children had, especially as they grew older, they would request that their Great Aunt June Lamme would make them a chocolate Texas Sheet Cake. Yummy! I made it for the boys’ October birthdays this year (2019) for a small gathering at our traditional weiner roast birthday celebration.
Grandma’s Texas Sheet Cake
- 2 sticks (1 cup) butter
- 1 cup water
- 1/4 cup cocoa
- 2 cups flour
- 2 cups sugar
- 1 1/2 teaspoon baking soda (bicarb of soda)
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup buttermilk*
- 1 teaspoon vanilla
Bring to boil: butter, water, and cocoa. Sift flour, sugar, soda, salt into a mixing bowl. Pour in boiled mixture and mix. Then add eggs, buttermilk, and vanilla. Pour batter into a buttered 15″ x 12″ pan. Bake in a preheated 350°F oven for 18-20 minutes.
*i rarely have buttermilk on hand, add 1 teaspoon lemon juice to 1/2 cup milk and stir – wait 10 minutes and voila! buttermilk. OR i mix 1 tablespoon dried powdered buttermilk to 1/2 cup water.
- 1 1/2 cup sugar
- 6 tablespoons milk
- 6 tablespoons butter
- 1/2 cup chocolate chips (or 3 tablespoons cocoa)
Boil together all ingredients until soft boil stage, beat until cool. Frost cake.
Now, this recipe assumes you’ve cooked a bit, so be sure and stir often ingredients on the stove and don’t use high heat. Also, you may need to let the icing or the cake cool a bit before spreading the frosting or it could melt and slide off.
I rarely make or using icing anymore – we simply don’t need the extra calories and this cake is rich enough to go without. Dust a bit of powdered sugar on top and/or serve with ice cream or any favorite topping.