Thursday, October 6, 2011

Texas Sheet Cake

The Texas Sheet cake seems to have caught on in popularity over the years and graces many Southern food blogs and recipe books.  Being from Texas, I've grown up with this cake.  It's a staple at most gatherings whether it be on a table at a 4th of July gathering, a family reunion, a potluck, or funeral.  This cake gets around.


There are probably as many versions of this cake as there are calories in it.  So what makes it a "Texas Sheet Cake" instead of a chocolate sheet cake, say, from Alabama?  Well, your guess is as good as mine.  It seems that the history of the Texas Sheet/Sheath cake is a murky one that dessipates somewhere amid the sixties.  You can read a bit about the mysterious origins here.  I love the foodtimeline.org website, by the way.  You can search the background of just about any type of recipe.

Well, back to the Texas Sheet Cake.  I compared recipes from several cookbooks and decided on this one which is out of a book my Mom's art club puts out.  
Here's what you'll need...
1 stick butter or margarine
1/2 cup shortening
4 tbsp cocoa powder or 2 squares bitter sweet chocolate
1 cup water
2 cups sifted All Purpose flour
2 cups sugar
1 tsp salt
2 eggs, slightly beaten
1 tsp. baking soda

Bring butter, cocoa, and water to a boil.  While the mixture is heating, mix flour, sugar, and salt in large mixing bowl.    Pour hot butter mixture over dry ingredients and mix well to incorporate.  Add slightly beaten eggs and soda, stirring well.  Pour into a greased 9x13 pan and bake at 350 degree F oven for 25 to 30 minutes or until tooth pick inserted comes out clean.  While cake is baking prepare the icing.  

Here's what you will need for the Icing...
1 stick butter
6 tbsp. milk
4 tbsp. cocoa powder or 2 squares unsweetened chocolate
1 lb. box confectioners sugar
1 tsp. vanilla
1 cup chopped pecans, optional

Heat butter, milk, and cocoa in a sauce pan.  Stir until smooth.  Add powdered sugar and vanilla, mixing until lumps from sugar smooth out.  The icing should be smooth and a little runny, not like a fluffy frosting.

Spread icing on cake as soon as it comes out of the oven.  Top with pecans and let sit for about 30 minutes or until cake is cooled.  Cut into squares and serve.

Sharing @ Designs by Gollum's  Foodie Friday FOODIE FRIDAY Click for details
& Ms. enPlace

6 comments:

Marguerite said...

This cake looks fab and so yummy! I've never made a Texas sheet cake, so I am putting this on my "must try" list. Thanks for the great recipe and have a lovely weekend!

Mrs BC said...

That looks so delicious! Also thanks for the link, what an interesting site!
x

Mimi said...

Delicious! What ever the origins, Texas sheet cake has always been one fabulous cake.
Mimi

A Kitchen Witch said...

Thanks for all the "sweet" comments. This truly was a rich cake...think almost like a fudgey-brownie consistency.

The Southern Fried Bride said...

Love your blog! New follower!

MM said...

I don't know why it's Texas sheet cake and not Alabama sheet cake either, but I can tell you that I learned to make this from a native Texan!

Thanks for linking up with See Ya In The Gumbo--good to have you!