Food · Uncategorized

Texas Sheet Cake Finale


Wow, lots of cooking over the weekend.

First, Friday night, after remembering I’d thawed a pound of bacon but hadn’t used it for what I thought I would use it for, I used it for something completely different. A snacky-appetizer-finger food.

Then, Saturday, I made a nice big pot of beef stew.

On to Sunday…I made a simple tri-color penne in an olive oil-garlicky saute with fresh basil and also, chorizo Brussels sprouts (did you know it’s Brussels and not Brussel Sprouts? You can thank me later)

And then for the Sunday night finale.

:::Drum Roll Please:::

Texas Sheet Cake

Straight from my mom’s handwritten-on-an-index-card recipe. I haven’t had it since she made it when I was like 12 or so.


If you’ve never made this. You should. Right. Now.

It’s so easy and it makes a ton so it’s great for parties.

It’s a creamy, gooey, cakety-brownie cake with a cocoa frosting and covered in pecans. It’s Heaven (or Hell…if you’re counting calories, of which I don’t know the count but, I’m pretty sure one piece would eat up all your points!)

Here’s what you’ll need:

For the cake –

  • 2 sticks margarine (ie)
  • 4 Tbsp. cocoa
  • 1 c. water
  • 1/2 tsp. salt
  • 2 c. sugar
  • 2 c. flour
  • 2 well-beaten eggs
  • 1 tsp. baking soda
  • 1 c. sour cream
  • 1 tsp. vanilla

Preheat oven to 375°

Heat and stir margarine,  cocoa and water until mixture comes to a boil. Remove from heat and add remaining ingredients. Pour into a large, greased cookie sheet  and bake for 20 minutes. Cool and frost.

For the Frosting –

  • 1 stick margarine (ie)
  • 4 Tbsp. cocoa
  • 6 Tbsp. milk
  • 1 lb box of 10x sugar (confectioner’s sugar)
  • 1 tsp. vanilla
  • 1 c. pecans, chopped

Bring first three ingredients to a boil. Remove from heat and pour into a bowl. Add remaining ingredients, except pecans. Combine well.

You’ll want the frosting to not be thick like store bought frosting, but not too loose/watery. You want to be able to pour it on to the cake to spread but not for it to run. If it is too loose, you can gradually add more confectioner’s sugar until it thickens a bit.

Sprinkle with pecans. Devour.








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