Texas Sheet Cake
This classic Texas sheet cake has a thin layer of fluffy, moist chocolate cake and is topped with a fudge-like icing with chopped pecans.
A little over three years ago, my husband and I were preparing to head down to Florida for a two-week trip to his parents’, I made one last stop the night before we left. I went to visit my grandma in the facility she was staying in while she received some physical therapy, which she was hoping would get her strong enough to get back home. She wasn’t sick at all, and aside from some mobility issues, at 91-years old, she was in pretty good shape. But, still. I knew I was going to be gone for two weeks, and I just had this nagging, uneasy feeling about leaving without going to see her for a little bit. I brought Einstein (whom she loved) and we had a nice little visit.
Fast forward two weeks, the morning before we were set to head back home, and I received an early morning phone call from my sister that my grandma had passed away in her sleep the night before. I was upset, but not completely surprised. I had felt that I needed to see her before I left, and I’m so glad that I listened to that intuition. We managed to get on the road not long after receiving the phone call and drove straight through back to Pittsburgh, getting in around 3am.
The next day I was exhausted, emotional, and hungry. As is the case most times there is a death, tons of family and friends dropped off food for my family. Among the fried chicken, roasted chicken, potatoes, deli platters, buns, and cookie trays was this gem. My great aunt had whipped up and sent over a Texas Sheet Cake. I ate some every day – before the viewing, the day of the viewing, the day of the funeral, and for at least a day after. It was amazingly delicious, and it soothed my soul. The day after the funeral, once the out of town family had gone, things were organized, and we could all take a breath, I made it my business to get this recipe from my aunt before I forgot. I’m so glad that it’s part of my recipe arsenal, and it will always remind me of celebrating my grandma’s life and all the love she gave.
MY OTHER RECIPES
Yesterday was my husband’s birthday and we celebrated on Sunday. As I normally do, I asked him what he wanted to eat for dinner and what he’d like for dessert. After a few days of contemplating the decision, he told me he’d like pizza for dinner since it had been months since we had any, and that he narrowed it down to Texas sheet cake and ho ho cake (another big favorite of mine) for dessert, but ultimately chose Texas sheet cake.
I absolutely adore this recipe and was thrilled to have an excuse to make it again, as it had been far too long!
I made a lighter version of a Texas Sheet Cake quite a number of years ago and it quickly became one of my favorite go-to desserts for three primary reasons: (1) It’s very quick to throw together and is essentially a one-pot recipe; (2) The combination of chocolate cake and a fudge-like icing is divine; and (3) You pour hot icing on hot cake, which basically melds them together. The results are phenomenal. The one thing I was missing back then was the addition of nuts to the frosting. I was in the midst of my food allergy saga and sadly had to omit them. My aunt uses walnuts in hers, but I prefer pecans. The previous recipe is good if you are averse to using shortening, but I love the old-school nature of this one and have no such aversion. This cake comes out a bit more moist and fluffier than the other, so a big thumbs up.
Many recipes, foods, and even smells can conjure up strong memories, and this cake will forever do that for me. I hope you’ll create special memories with it as well!
Four years ago: Raspberry Cream Cheese Brownies
Aunt Dorothy's Texas Sheet
This classic Texas sheet cake has a thin layer of fluffy, moist chocolate cake and is topped with a fudge-like icing with chopped pecans.
Ingredients:
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 pecans or walnuts
Directions:
- Preheat the oven to 350 degrees F. Grease an 11×15-inch jelly roll pan.
- 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.
- Pour the 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.
- When the cake is about 5 minutes from being done, start 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.
- 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 prior to serving. The cake can be served warm or at room temperature.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
All images and text ©
This recipe was originally published on March 6, 2012.
A good sheet cake is worth it’s weight in gold; and this looks pretty darn golden.
This cake looks so good, I have been dying to try making one! I wish I had a big old slice right now! YUMMY!
I want a piece of this so bad right now.
Lovely blog post… nothing like a recipe that reminds you of a favorite person. They always take that much more yummy, don’t they?
This looks so tasty, thanks for sharing the recipe!
xo
http://allykayler.blogspot.com/
Oooh, I have never had Texas sheet cake, but from what I’ve seen about it, I’d love it/ And a lighter version sounds like a fantastic thing :)
What a touching and heartfelt post :) I’m a subscribed reader but I don’t leave enough comments, but I felt compelled to comment today! I really enjoy your blog and I think your recipes are fantastic. And you’re right – food and food smells can evoke all sorts of good and bittersweet memories. Red velvet cake and sauerkraut balls are the things that remind me of my grandmother!
texas sheet cake conjures up beautiful and wonderful memories of my Grandma too! She was the world’s BEST COOK and I miss her yummy treats and down home finger lickin’ good southern cooking.
I’m gonna have to try this. Something tells me my younger son would adore this, but I’d have to make it without nuts…. he won’t eat nuts.
NEED THIS IN MY LIFE. it looks rich and gooey.
I’ve been meaning to try this for a while. It looks so yummy!
Sheet cake is such a staple. It’s easy, fast, and utterly delicious. Always a classic. :)
you should try making a white texas sheet cake also. it is so good.
Michelle:
I am so sorry that you lost your Grandma!
I lost my Grandma while still a child, but the impact she had on my life, and the love she gave to me, remains.
Praying for you.
Charlie
Have you ever had White Texas Sheet Cake? I have a recipe I’d be happy to share if you are interested. I grew up on Texas Sheet Cake (the traditional, chocolate version) and was just introduced to White Texas Sheet Cake recently – so delicious!
Tina:
I would love to try a white sheet cake, if you wouldn’t mind sharing with me.
Charlie
Ooh, I have not heard of a white Texas Sheet Cake! I’d love to try the recipe if you feel like passing it along!
Please do!
would love to have your recipe and hope you can send it to my email.
I am from British Columbia Canada and love to try new recipes.
Hope you have a great day\\
I’m not sure which recipe Tina uses for hers, but I use Blond Texas Sheet Cake from Southern Living (google it). People have asked me over and over again for the recipe, so you know it must be good!
I have never had Txas Sheet Cake, but this looks amazing and I know I would LOVE it!!
I am sorry for your loss and glad you followed your intuition. Of all the desserts I have eaten, I have never had this one. I look forward to trying it.
The first picture on this post is making me drool. I love things like chocolate sheet cake that are oldies but goodies! I posted on peanut butter cookies yesterday. I like to experiment with fun cookie recipes, but when I made these my husband said he was so glad to have a classic favorite again!
So glad you got to have that time with your grandma before she passed away. Oddly, I had almost the exact same experience when I lost my grandma. Cinnamon rolls are the food that remind me of her. She made a big batch every week to take to the Senior Center! :)
A very touching post. Thanks for sharing your story. This cake looks utterly delicious and a warm cake with warm frosting is one of the best combos. Can’t wait to try it!
I just had to comment (finally) and tell you how much I LOVE your blog! I think I PIN almost every recipe every day and then I usually have no less than 20 people re-pinning! YOur recipes are so good and I plan to use today to bake about 3 of them! Anyway, I have never commented but knew I wanted to tell you that your blog rocks….thank you for sharing so many amazing recipes!
Aw, thank you for the sweet comment! So happy to hear you’re enjoying the site!
I remember someone always made this for church lunches or dinners we had every couple of months. Great for feeding a large group of folks.
The term ..vegetable shortening…does this mean a solid shortening like Crisco?
I was wondering the same thing.
Yep!
I’ve been making this for years and it is my favorite! I do add in one teaspoon of cinnamon and it gives it that certain something. So good!
it sounds as if you were a wonderful granddaughter. you should take comfort in the grand memories you have of your beloved grandmother. my sympathies to you & your family.
oh…& btw: heirloom recipes are the best…i will def try to bake this one!
Texas Sheet Cake is a favorite of mine, too.
When my husband passed away five years ago, a good friend made the cake and brought it over. It’s overwhelming how friends, nighbors, and family provide such good food at the time of a death. Nothing makes us feel loved and comforted more than the food.
I’m sorry about your Grandma, but know you’re grateful that you get to spend some time with her. She lived a long life, and I expect that you were a joyful part of that life.
What a beautiful story about your grandma. I love how food and memories go hand-in-hand. I cannot wait to try this sheet cake. Being a Texas girl, it makes me want to try it even more. :)
I can really relate to your story. My 96 year-young grandma passed away suddenly in November. My son was the light of her life, he called her Bebe. Last week I made banana bread and saved some for my son who I knew would be home from college over the weekend. When I put it on his breakfast plate, I noticed he was just staring at it. When I asked why, he said, “Bebe always made me banana bread.” we both teared up a little over the good memory. Food is a powerful trigger!
Lovely story and a delicious looking cake :)
I’m sorry for your loss but i’m glad you got to see your grandma before you went on the road :) I’ve never heard of a Texas Sheet Cake before ~ I really enjoy reading your blog to get to know more American desserts :)
Thank you for sharing the story of your grandma and this lovely sheet cake recipe~
Yum!! Thanks for sharing :)
I’m so glad you were able to see your grandma before she passed; thanks for sharing your story. This cake is my all time good memory chocolate cake recipe. My grandmother used to make it all the time and passed it on to my mom, and this was her go to cake recipe. I loved making it with her when I was little!
Thanks for sharing your story and the recipe :)
What a beautiful story – combined with this delicious recipe, it makes for a wonderful post :)
Cheers
Choc Chip Uru
Latest: Lemon Meringue Tart
A few comments. Such a sweet story about the bond between a grandmother and granddaughter. My mother (who passed many years ago) made this and passed the recipe down. My kids all LOVE to make this and it’s their favorite recipe. Of course with growing kids a few years ago – we developed the Peanut Butter iced Texas Sheet cake for choc/ peanut butter lovers in my family.
Also, I bought a Pampered Chef stone that is shaped just like the jelly pan but ends up making a better cake part for me. Funny how my life has revolved around this particular cake recipe. Thank you, Michele, for sharing this recipe and the story. Love the blog. Love your facebook – you make me hungry every day!
You’ve got to try a white Texas sheet cake-my mom makes a delicious one and I have to say they’re even better than chocolate! (got to love the almond extract)
Lol should have read the other comments first! Glad to know others are on top of things. ;)
Thanks for a beautiful story. I too have fond memories of my mom who made this cake often during her 63 years on earth. It is because of her that I share a love of cooking. Good reminder to all of us that take food to grieving friends, that our efforts don’t go unnoticed! Love your blog!
Laura D
I love sheet cake! My mom has been making it for as long as I remember, and it was one of the few things my Grandma had around. Love that you can fondly remember your Grandma with this cake!
So very sorry to read about the loss of your grandmother. Your post reminded me that my dear-departed grandmother told me always to trust my intuition. You listened to yours and had that lovely last visit. So nice.
As for Texas Sheet Cake, it is a divine recipe and one that I have used so many times. I like it with pecans in the frosting. YUM. So happy your aunt brought you that delicious comfort, as you do to us with so many of your wonderful recipes.
Pecans, walnuts, whatever you want to put on here, I’d eat it! The frosting makes it looks so gooey and scrumptious!
I’m sorry about your grandma… I sometimes get little nagging feelings like that about my grandparents. I had one last year when my daughter was born… I had this feeling that once my grandpa got to meet her, he’d pass. And 3 weeks later he did.
I’m so sorry to hear about you loosing your grandma, I’m sure you have countless happy memories to keep her spirit alive <3
A simple and delicious cake is normally pretty hard to come by, I'm glad you posted this recipe – – it will be flagged for my next cake that needs to be baked :)
We made something similar in West Virginia when I was growing up. We called it Coca-Cola sheet cake because that’s the liquid used with the cocoa and butter and powered sugar. Wow! It’s a dream come true in your mouth!!!!
My post for White Texas Sheet Cake is one of the most popular on my blog. It is incredibly moist and flavorful. Enjoy….
http://www.fransfavs.com/2011/06/white-texas-sheet-cake/
Thank you so much for sharing, I am definitely going to try this!
I love myself an over the top dessert, but there is something about a piece of chocolate sheet cake adorned with a scoop of vanilla ice cream that is just perfect–and oh so appetizing!
Texas sheet cake was always a favorite growing up. This takes me way back!
I totally understand why you would make this often. It looks great! Especially with the ice cream on top.
What a great way to celebrate and remember your Grandma. I would love to try a slice :)
Love the hot sauce over the cake idea…but your story was lovely. I had the same experience at my grandma’s passing.
I read this post in the car as we were driving to the store and was trying so hard not to cry. My grandma died 3 years ago this April and I knew I should of went “home” earlier but my Mom told me no to stay where I was and leave when I had originally planned to. When she passed I remember all the food people kept bringing by ESPECIALLY the cakes! There was a lemon pound cake that kept showing up and we ate and ate and ate. My sisters and Mom joke all the time that everytime they saw me or my younger sister we had a slice of cake in our hand. My hubby and I went out to dinner last Friday and there on the dessert bar was a lemon pound cake. It made me think of my grandma and your post brought back the sweet sweet memories of my grandma’s home-going (and all the weight I gained throughout my mourning eating lol!). Thanks for sharing this recipe your blog is just amazing I think I pin just about every dessert you post =)
I am so sorry for your loss. My comfort food is biscuits DRENCHED in gravy.
That was a beautiful post. I love that the cake will be a reminder of a celebration of life rather than of a loss. Thanks for sharing the recipe as well as this bit of your life!
The best foods are sometimes the simplest that just bring back so many memories! Thanks for sharing Michelle and have a great time in Florida :)
My post for White Texas Sheet Cake is one of the most popular on my blog. It is incredibly moist and flavorful. Enjoy…
http://www.fransfavs.com/2011/06/white-texas-sheet-cake/
this cake looks sinfully delicious! my late grandmother always made homemade caramel corn each year around Christmas. it still warms my heart whenever i smell it. :)
Glad the Texas sheet cake will always reconnect you with good family memories. If you want to get a lot of sheet cake love, check out Homesick Texan’s blog. In her blog and book, she’s done traditional, white, strawberry and, most recently, a Texas ruby red grapefruit version, which I made a few days ago for some of the residents where I work. As a good Texas German would say, it was “ausgezichnet!” (outstanding) And so is your blog. Keep up the good work.
Thanks for the recommendation! I do have her book and saw the recipe for the classic chocolate in there, I will have to check out her other variations!
Thank you Fran!
Charlie
Thank you for the beautiful thoughts about your grandmother. I felt the same way about mine. Thank you for sharing your Aunt Dorothy’s recipe. It is similar to mine but different in texture. I will try your Aunt’s version soon. Best wishes during your healing process.
That fudgy topping looks just gorgeous.
Your Texas Sheet Cake looks delicious. I must try this recipe. Thanks for a great post:)
I’m so sorry for your loss, such a great example if trusting those “gut instincts”.
Thank you for sharing the story and the recipe ;)
This looks fantastic! I’ve been meaning to make this and def going to try it!
Sometimes you just know instinctively to do certain things and u knew to see grandma. Glad that U did.
The sheet cake looks so good.
I loved your story with this recipe. My Texas Sheet Cake recipe is exactly like yours and was given to me by my Aunt Marlene. I always take this cake to funeral wakes as this is such a large cake and it does make you feel comfort when eaten.
Thank you so much for sharing such a special recipe! My prayers are with you. My BIG question for you is can you substitute butter for the shortening?
My recipe calls for half of each butter and shortening. So half cup of each.
Hi Thea, While I haven’t done so with this particular recipe, I have made another Texas Sheet Cake recipe with butter and I think it’s okay, so I would say you could. I do think this one is a little fluffier and moister, though.
I use 2 stick of butter and it’s delicious!
Here is a new twist on the Texas Sheet Cake that I use every time now. In place of the 1 cup of water, use 1 cup of strong cold black coffee. It makes the cake just a little darker and richer in flavor.
Oooh, awesome idea! Thank you for sharing!
How funny! I made a very similar recipe last week–down to pouring the fudge-frosting over the cake when warm. It’s very good. My recipe did not call for sour cream, but I may try that. My recipe also calls for half shortening half butter, like some of the others mentined. Note to bakers: this cake does not rise much, so however full you fill your pan, you’ll get just a little thicker than that.
What would be the baking time for a 9×13 pan?
Hi Brenda, I’m not sure as I’ve never made it in a 9×13 pan. It would take a little longer; I’d probably start checking it around the 25 minutes mark just to be safe.
I bake mine in a 9X13 at 350 for 40-45 minutes.
Love your blog!
Thank you for this amazing cake! I have already made it twice and people love it!
http://louiseandthestyleworld.blogspot.gr/2012/07/texas-sheet-cake.html
I made this last week for a work function and every loved it. The technique was so different from other cakes I’ve made (making the frosting and part of the batter on the stovetop). But it came together really easily and was very delicious! Thanks for sharing!
I am making this cake today and the batter is rather thick — more scoopable than pourable. Had to spread it in the pan. Thicker than other Texas sheet cake recipes that call for buttermilk. Is mine the consistency you would expect?
Hi Barbara, Mine is pourable, but I still nudge it into the corners of the pan with a spatula.
I tried a few times and the icing didn’t quite come out right. It’s supposed to be pourable right? I followed the directions to the letter.
Hi Mike, Yes, pourable but I still find that it’s best if I do spread it a bit to make sure there’s an even layer. I would try reducing the heat a bit, the mixture could be getting cooked too long.
YUM! Even my parents, not very big on baked goods, adored this. It somehow managed to be rich and delicate at the same time, and the nuts definitely scored some extra points.
I use coconut oil instead of shortening! It turned out fabulous!!
Yum! Does it give it a slight coconut flavor?
what a touching story, I am going to make this and I will remember your grandmother each time i have a bite thank you
Hello Michelle! Would it be okay to line the jelly roll pan with parchment paper after you grease it? Thank you for your time :-)
Hi Gina, Yes, no problem putting down some parchment on the pan if you’d like.
Texas Sheet Cake has been my favorite go-to cake when I need something quick and delicious for the past thirty plus years, and everyone always loves it. I started using coconut oil in place of butter 2 or 3 years ago in many of my dessert recipes, including this one, and I love the subtle flavor it lends, but the icing needs butter to be fudgey and delicious. As a note, the recipe I was given all those years ago had a teaspoon of cinnamon in the cake batter, and I love that flavor as well. Michelle, I can’t say enough about your recipes…everything that I have tried since I discovered you has been outstanding!!
I usually put a couple of heaping (and I mean heeeeaping) tablespoons of peanut butter in the icing. So good!
Oh my god, that sounds amazing!!
This is the best Texas Sheet Cake I’ve ever made. Simple and quick to make too. Our family of six had this for dessert tonight…generous portions too, yet I caught everyone sneaking for “just a sliver more” as the evening wore on. A real winner here.
Have you ever substituted butter/margarine for shortening? I wonder if it changes the consistency…
Hi Dana, I have not tried to make that substitute, so I couldn’t say for sure.
I used butter instead of shortening and it turned up great! Thanks!
Me too. It’s delicious!
I am a Texas girl up i Vermont and have always made this cake but we use butter instead of shortening. I am curious about the shortening? Does that make it even better?
Hi Jana, I think the shortening in the cake batter really keeps it light and fluffy.
I have made this delicious cake for many years. I use unsalted butter in place of the vegetable shortening. Due to health concerns, I would not eat vegetable shortening, but also, you cannot beat the richness and taste of butter.
ahhh you made miss mi grandma. It was nice saying bye to your granny. Nothing like being able to do that and not regret, bad feelings/emotions, lack of visiting etc. On another note the light version has 1 more cup of powder sugar than the regular version. I cut a lot of sugar off recipes b/c the sugar is high on many of them. I have cut from 2 cups to 1/4 cup and it is still good in one of my favorite ones. Carrot cake too, probably not all can be that low in sugar.
In Texas this recipe is often attributed to Ladybird Johnson. She added 1/2 to 1 teaspoon of cinnamon to the batter. Also, consider using butter instead of shortening .You can use buttermilk instead of sour cream too. Either works well. This is a longtime favorite of our family’s too.
Yum! I like the sounds of that.
Recipe is DELICIOUS!!! I have a similar story with this cake and my grandfather-in-law. Thank you for the reminder. Now I might have to bake this cake in the very near future. :)
I was Born & Raised in the Lone Star State, lived my whole life in Ft. Worth Texas. This recipe was given to me YEARS ago, though the one I have calls for Butter (real) in place of the Shortening & buttermilk in place of the sour cream, also has 1 tsp of cinnamon in the batter & 1 tsp in the frosting (butter in place of shortening in frosting as well), other than that the rest is the same; and my family wants it for EVERY occasion. They call it “THE Chocolate Cake”. It is also the same as the “Coca Cola” cake & the “Dr Pepper” cake. You just replace the water with the soda of choice. Gives it a bit of a taste. Still fantastic!!!
Sometimes I put a big dollop of peanut butter in the icing as soon as it comes off the the heat. Delicious!!!
The smell of cinnamon rolls always makes me think of Christmas morning. I’m so glad you got to see your grandma one last time before she passed. Those trips to visit the ones we love, even if they are aren’t the last trip, are never wasted, are they? I’ve printed and pinned this recipe, but I’m going to try it without the nuts. My husband, a Texan by birth, is allergic! Have a wonderful day!
Don’t need to publish this. I lived in Texas for 8 years over 25 years ago and obtained the recipe for Texas Chocolate Cake. It is the same as your sheet cake but for one exception. In the frosting my recipe calls for 1 tsp. cinnamon. You might try it. elsie
What a touching post…thank you for sharing.
Both of my grandmothers past away when I was still young but still have fond memories of certain dishes….like fried chicken, home made noodles,
and delicious desserts….among them Texas sheet cake.
To this day, it is one of my favorite cakes to make and eat!
(and the # 1 request for me to make when we have a family get-gether)
I love Texas Sheets cake and it’s been a while since I last made it. Thanks for sharing the story about York grandma, I’m glad you got to see her one last time. That you listened to thar inner nudge.
Wow I haven’t made one of these cakes in years. I don’t recall using shortening – probably used oleo (gasp) way back when. Although I love the chocolate version (no nuts) I also have made a white/orange version that was really yummy.
Have been making a Texas Sheet Cake for many years. Born and raised in the Texas and the recipe i use is a little different but always eaten. Bought the things needed to make a Red Velvet Sheet cake and need to get started on it and see how it tastes.
Help!!
I am not receiving your blog anymore! It’s been ove a week. Nothing has changed at my end (no new phone, iPad, etc.) Things just stopped .
I miss you ….have subscribed for years.
Thanks!
Hi Janice, Oh no! How were you receiving new posts before? Feedly, Bloglovin, email, etc.?
Sorry for the loss of your grandmother. When I owned a restaurant almost 30 years ago, I had Texas Sheet Cake on the menu everyday. I use margarine instead of shortening.
Texas sheet cakes is definitely a go to dessert for so many occasions like that. Everyone loves them!
Kari
http://www.sweetteasweetie.com
I too have a similar recipe from many years ago, called Brownie Sheet Cake which is very rich as well. I am wondering what you did to make a lighter version of the one you have provided? Like other comments, the one I have called for Oleo, buttermilk (instead of sour cream) and 1/2 cup oil in addition to the stick of oleo as well as cinnamon as others mentioned. Would love to know how to lighten it a bit . As always, love your blog and the pictures of Joseph and the dogs, all so photogenic!
Hi Maytha, I linked to the lighter version above, but here it is again: https://www.browneyedbaker.com/2007/03/11/texas-sheet-cake/
Could you substitute butter for the vegetable shortening?
Hi Wendy, Yes!
Could you half the recipe and put it in a quarter sheet pan? I’m just wondering how to make a smaller version for 2. Thanks!
Hi Bridget, You could try it, but there might be too much batter for a ¼ sheet pan.
My husband made Texas Sheet Cake AND Carrot Cake for my first birthday celebration after we started dating. Texas Sheet Cake was a tradition in his family, probably from his mother’s side. His grandparents had moved from Oklahoma to Florida, where his grandfather became the local beekeeper. I never met any of my husband’s grandparents, although we have an empty honey jar hidden away. In spite of not knowing his grandparents, Texas sheet cake always reminds me of my first birthday with my husband AND his Southern roots. I am glad that you have equally good memories of your grandmother and Texas Sheet Cake!
Is vegetable shortening, Crisco?
Yes!
This is a family favorite. The recipe I use is almost the same, but I use butter instead of shortening. Also, I add 1/2 to 1 teaspoon of cinnamon to the flour and sugar mixture. Story goes that Lady Bird Johnson always added cinnamon. Try it.
Can you make this a day ahead?
Yes, definitely, I usually do!
Perfect…thank you! I was deciding between this and the no bake oreo but would prefer to do this one…can’t wait!
Hi Michelle,
When you make a day ahead do you store in the fridge or at room temp?
I’ve done both; if you store in the fridge, I recommend taking it out a few hours before serving so that it can come to room temperature.
Thank you! Okay…one more and I promise to stop :-) My family likes both pecans and walnuts…which do you prefer for this cake?
I prefer pecans over walnuts, so that’s always what I use in this cake :)
I lied on the last question…do you toast before? Okay…now I am done with questions :-) LOL!
Hi Carolyn, When I have time, I toast them, but if I’m pinched for time I don’t.
Something is wrong with the icing recipe. After making it, it was SO THICK, that there was no way I could spread it on the cake, let alone “pour” it — and that was with about 3.5 cups of powdered sugar, and letting it sit on the hot cake for a minute in the hopes that it would melt down a bit. I ended up picking the blobs of icing off the cake (which peeled off some of the cake), microwaving more milk, and adding it to the icing to thin it out. There was no way I was going to waste that many pecans. The pictures also make it look like the top is smooth and the pecans are just under it, but mine has visible pecans throughout (which is fine, just not what I expected based on the pictures). It tastes alright, but the icing recipe really needs to be tweaked.
Hi Jessica, I had the same issue….I actually made the first cake following the recipe exactly and it was a complete failure….tried again and each time the cake was perfect but the icing…epic fail. On attempt 2 I added more milk to thin out and left on the heat while whisking…I was trying to work fast to get it on the hot cake…I think it is okay but it is still not quite right. I am concerned it may taste scorched. I think I may heat on a lower temperature next time and just have extra milk on hand to thin out if needed. Michelle, any advice?
Hi ladies, so sorry that you had issues with the frosting! My only thought is that perhaps it got to a boil and was left on a smidge too long. That would cause it to almost set immediately. I would try maybe ang the powdered sugar before it was fully boiling and see if that helps.
Thanks Michelle…the taste was still great and I will try with your suggestions next time. Have a fabulous week!