This is the recipe for my mom’s Texas sheet cake – our family’s favorite holiday treat. It’s simply amazing and it’s even better the next day. I’m having my second piece tomorrow for breakfast. Merry Christmas!
Beth’s Texas Sheet Cake
Grease a sheet cake pan. Sift:
2 cups all-purpose flour
2 cups sugar
Bring to a boil:
2 sticks butter
1 cup water
4 tbsp. cocoa
Pour over dry mixture and mix in:
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
Bake at 400 degrees, 20-25 minutes.
Icing
Heat:
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
Add anywhere from 1/2 to 1 box of powdered sugar to acheive desired consistency (Beth prefers close to 1 box) and 1 cup pecans. Spread on cake while it’s hot.
Dear Mrs. Beth,
My mom and I made this recipe today for Easter. Me, having the sweetest of the sweet tooths in my family, decided that I was going to try a piece…or two! I took a bite of it and it did a sufficient job at making me want another bite. That cake is absolutly delicious!!! My family will love it! My Grandpa especially loves chocolate. Thanks for sharing it with us. Happy Easter!
“Love and Best Dishes”,
Melissa 😀
P.S. See you in Atlanta!
Does this recipe call for a 9×13 pan? I am putting together a give-a-way for the team working on the Living Proof Live Event in Evansville, Indiana. We are doing some give-a-way incentives and I want to donate a Pampered Chef pan and include Beth’s recipe for the give-a-way. Thank you for answering my question. -tammy
Hey Tammy! A 9×13 has worked great for me when I’ve made this recipe. Sounds like a tasty giveaway! Smile.