Texas Sheet Cake. So why is this cake called, “TEXAS” sheet cake? There are lots of answers to that question but the most common reason it is called Texas sheet cake is because of it’s resemblance to the actual state. It’s flat (like Texas) and massive in size (also, like Texas) and it is typically served while it is still HOT (yep, that’s Texas). Walk into any small mom-and-pop-shop in Texas and you can buy a slice of sheet cake at the register. Take it home, add a scoop of ice cream and you’ve got yourself one delicious Lone Star State cake!
I made my cake without nuts but it is very common to add pecans to the warm frosting before pouring it over the cake. And it has to be pecans on a TEXAS sheet cake as the state nut of Texas is the pecan.
Y’all have a great weekend!
|Texas Sheet Cake|
- 1 cup butter, cubed
- 1 cup water
- 1/4 cup baking cocoa
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup butter, cubed
- 1/4 cup plus 2 tablespoons milk
- 3 tablespoons baking cocoa
- 3-3/4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth.
- Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners’ sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.