Texas Sheet Cake

Texas Sheet Cake (from Aunt Dorothy)

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 45 minutes


For the Cake:
1 cup vegetable shortening
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
½ teaspoon salt
½ cup sour cream
2 eggs
1 teaspoon baking soda

For the Icing:
¼ cup vegetable shortening
6 tablespoons whole milk
4 tablespoons unsweetened cocoa powder
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans


1. Preheat the oven to 350 degrees F. Grease an 11x15-inch jelly roll pan.

2. Place the shortening, water, and cocoa powder in a large pot (at least 4 quarts) and bring to a boil over medium-high heat. Remove from the heat and whisk in the flour, sugar, and salt. Whisk well until thoroughly combined. Add the sour cream, eggs, and baking soda, and again whisk until thoroughly combined and batter is smooth.

3. Pour batter into the prepared pan and smooth the top with a spatula. Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.

4. Meanwhile, make the icing. In a 2-quart saucepan over medium-high heat, bring the shortening, milk, and cocoa powder to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract, mixing until smooth. Stir in the chopped nuts.

5. When you remove the cake from the oven, immediately pour the hot icing over the cake, gently spreading it into an even layer over the cake. Let the icing set for about 30 minutes. The cake can be served warm or at room temperature.