As I read over my grandma’s handwritten recipe card for her Texas Sheet Cake, I knew this would be the perfect dessert to prepare for a teacher appreciation luncheon. I’d committed to delivering 16 desserts for the luncheon on Monday morning, and this was one of the few recipes that I wouldn’t have to double to meet the dessert quota.
We had a few extra pieces left over after I packaged those to be delivered for the luncheon. My little guy and I sat down at our dining table, sunk our forks into the cake, and indulged in Grandma’s prized cake.
Oh, heavenly! Truly heavenly!
Moist and chocolatey with an occasional crunch from the pecans in the frosting. It’s a wonder we didn’t have a shortage of pieces to deliver on Monday, because this is one dessert that beckons you to come back for more. Yep, this one’s a keeper! :0)
Grandma’s Texas Sheet Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ½ tsp salt
- 1 cup butter
- 1 cup water
- 4 TBSP cocoa
- 2 eggs, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- ½ cup sour cream
Chocolate Pecan Frosting
- ½ cup butter
- 3 TBSP cocoa
- 4 cups powdered sugar
- 1 cup coarsely chopped pecans
- 1 tsp vanilla
- 6 TBSP milk
(1) Preheat oven to 375° F. Lightly spray cookie sheet with cooking spray.
(2) In a large bowl, mix together flour, sugar, and salt; set aside.
(3) In a saucepan, bring butter, water, and cocoa to a boil. Remove from heat and pour over flour mixture. Mix until blended together.
(4) In a small bowl, add eggs, vanilla, baking soda, and sour cream. Stir together until well-blended. Add to flour and cocoa mixture in large bowl. Mix well.
(6) To prepare frosting: Melt butter in a saucepan; don’t boil. Remove from heat and add cocoa. Pour butter and cocoa mixture into a bowl. Add powdered sugar, pecans, vanilla, and milk. Frost cake while it’s still warm. Completely cool cake before serving. Makes 20 servings.