Monday, May 2, 2011

Texas Sheet Cake

All this talk about brownies led to Texas Sheet Cake.  What's the difference between it and a brownie?

As a child, I first saw Texas Sheet Cake being made at my Aunt Neice's house in Pennsylvania, not in Texas where I grew up.  I thought it was funny that she was making something Texan, and assumed that it was called Texas Sheet Cake because it was a really big cake, as all things Texan are. It is made in a large flat jelly roll pan.  During one visit, I copied down the recipe, shown above.

The key differences are 1) less cocoa in the batter, 2) the addition of sour cream or buttermilk, and 3) the frosting is poured on while the cake is still warm so that it absorbs some of the chocolate flavor.

I did a little research to find out the origin of Texas Sheet Cake.

In Cooking Texas Style, the recipe was the same except it was called Chocolate Sheet Cake.  And they added a teaspoon of cinnamon. 

Most everyone I have asked has heard of Texas Sheet Cake, even the addition of cinnamon, which was new to me.  It seems to have been a standard at family picnics and events when you need to feed a lot of people, including kids.

Here's my aunt's way of making it.  I love the way the way the recipe is written in groups. 

Texas Sheet Cake
from Aunt Neice

Group I
2 cups flour
2 c. sugar
1/2 t. salt
1 t. soda

Group II - bring to boil:
2 sticks oleo  (do people still use the word oleo?  I would use unsalted butter instead)
1 c. water
4 T. cocoa

Group III - in small bowl, beat
2 eggs
1/2 c. sour cream or sour milk or buttermilk
1 t. vanilla

Add group 2 to group 1.  Then add group 3.  Pour into a greased cookie.  350 degrees for 25 minutes.

Bring to a boil,
1 stick oleo
4 T. cocoa
6 T. milk
then add 1 box powdered sugar and 1 t. vanilla.
Spread on cake while hot.  Sprinkle with nuts.

Have you ever made Texas Sheet Cake?  Is this recipe the same as yours?

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