Just Another Sheet Cake

Growing up, I remember three cakes my mother made on a consistent basis. The first, of course, was German Chocolate Cake. We enjoyed this cake during every birthday celebration, and to this day it is my favorite cake. We called the coconut pecan frosting gravel, and nothing in this world can compare.

The second was Angel Food Cake. Angel Food Cake is so delicate and airy with a taste so divine that it can be paired with anything. I love this cake with fresh strawberries or raspberries condensed in a bit of sugar. I recently learned that my Mother never made this cake from scratch. This revelation had me stumped because I swear I remember her cracking all 12 of those eggs every time.

And finally…, the third cake was Texas Cake.

The title of this post is intended to be read with sarcasm. “Just Another Sheet Cake” uh uh. Texas Cake is deliciously chocolaty, fantastically simple, and superbly moist. I’ve made this cake three times in the past month, and each time it has been consumed so quickly I never had the chance to take pictures of the finished product.

Texas Cake

As I said, this cake is chocolaty goodness with just a few strokes of the wooden spoon and a quick 20 minutes in the oven. It will easily become your go to cake for a quick treat.

Melt 1 cup butter and 1 cup water on stove over medium heat
Remove from heat and let sit

In large bowl combine
¼ cup cocoa powder + 1 tablespoon
2 cups flour
2 cups sugar
¼ teaspoon salt
1 teaspoon baking soda

¾ cup sour cream
1 teaspoon vanilla
2 eggs
Mix until incorporated

Add water and butter until batter is smooth
Pour into greased jelly roll pan
Bake at F350°, 20 minutes or until cake springs back to the touch
Immediately cover cake with frosting (see below) and spread until smooth
Top with chocolate chips, or chocolate shavings if desired

Over medium heat, bring ½ cup butter and ½ cup milk to a simmer
Transfer to a medium size bowl

1 teaspoon vanilla
¼ cup cocoa powder
4-5 cups powdered sugar
Beat with electric mixer until smooth

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