Texas Sheet Cake

Original Recipe from:  Bernie Thrush-Bowers

My Aunt Bernie was the family pro at making this cake.  She taught me to make it and I became the Michigan branch of the family’s Texas Sheet Cake baker.  This is my son’s most favorite cake, he often asks for it for his birthday instead of a traditional cake.  It is my most requested cake recipe; I hope it becomes your favorite as well.  Enjoy!

Ingredients and Directions

2 cups Flour

2 cups Sugar

1 teaspoon Baking Soda

½ teaspoon Salt

Mix dry ingredients together in a large mixing bowl.  Add the following:

2 eggs

½ cup Sour Cream (or ½ cup Milk + 1 teaspoon Vinegar)

Blend together with mixer on medium speed.  Set aside.

In a small sauce pan melt the following ingredients together.  Bring just to a boil (this is important, do not bring to a full boil).

4 tablespoons Cocoa (1/4 cup)

2 sticks Margarine

1 cup cold Water

Add cocoa mixture to the flour mixture.  Mix thoroughly with mixer on medium speed.

Pour into a 15x9x2 inch baking pan (aka:  Jelly Roll Pan).

Bake in 350 degree oven for 20 minutes only (do not over bake).

During the last 5 minutes of the baking time, prepare the icing.  You will need to frost the cake right after it comes out of the oven, so be ready.

Icing Ingredients and Directions

In a small sauce pan melt the following ingredients together.  Bring just to a boil (this is important, do not bring to a full boil).

1 stick Margarine

¼ cup Milk

4 tablespoons Cocoa (1/4 cup)

Add cocoa mixture to the following ingredients. Mix thoroughly with mixer on medium speed.

1 pound Confectioners Sugar

1 teaspoon Vanilla

Frost cake while hot (right after it comes out of the oven).  This is very important.  If the cake cools, the icing will not spread on the cake easily and you will have a big mess on your hand.

Cool cake thoroughly before serving.  Note:  Keep this cake out of direct sunlight, it will melt.