Texas Sheet Cake

We are having another amazing weekend!  Yesterday, we went to Hidden Valley and Rosy Dawn Greenhouses to check out their flowers.  Both are run by the Amish, so we got to meet some little Amish children with kittens and a cage of bob-whites on their porch.  I don’t think they are big fans of having their pictures taken, but I did catch a rainbow!  I love the way the pot o’ gold looks like it is right inside the school.


All of the kids are shoeless and eyeballing Joss in all of her finery!  Some of her outfits are a little cray-cray and yesterday she had on white tights with pink polka-dots, blue and white striped shorts and a red white and blue shirt.  It was all set off by a pair of silver flats.  Probably a little much for the Amish girls, one of who was also three years old!  They speak Pennsylvania Dutch as their first language, so I don’t think the little girl could understand much of what we were saying, but her Mom told her to bring Joss a kitten.


Then we went for a late walk to the end of  the driveway, and I got a few pics with my phone!  I was really wishing I had the real camera!



I’ve been craving some chocolate-y dessert, so I printed a recipe for homemade Oreos, but after making a bunch of Homemade Oatmeal Creme Pies for a friend, I decided to make a Texas Sheet Cake instead.  This is the best combination of two recipes from two different Gooseberry Patch Cookbooks.  I love the size of this cake (it can feed a crowd!), the taste and I love how easy it is to transport.  Bake in a half sheet baking pan and after it cools, just tape another baking sheet on top of the cake.  Travels great!

The cinnamon in this cake is optional.  I like the light cinnamon taste, but if your family just likes rich chocolate flavor, go with it!  This cake bakes in 25 minutes and can be iced right away.  No waiting for the cake to cool!  Exceptionally tender and incredibly moist, serve with ice cream, used for cookouts and birthdays, this better-than-brownies cake is one of my very favorites and reminds me of a dear friend who loved to cook and made this cake for her son, Cooper!  Love you, Mom-mom!




Now, today, we get to celebrate my nephew, Mac’s birthday at Deep Creek Lake.  JT and I will have a big day! Happy 9th Birthday, Mac!  We love you!!!!!  🙂

Texas Sheet Cake

By May 31, 2015

Easy to transport, this better-than-brownies dessert gets frosted while it's still hot and can be ready to go in about 35 minutes from start to finish.  The frosting is almost like a soft-set fudge and the cake is exceptionally moist and incredibly tender.  Serve with ice cream - feeds a crowd!

  • Prep Time : 15 minutes
  • Cook Time : 25 minutes
  • Yield : 20 pieces
  • Allergens : ,



Preheat oven to 350 degrees F.  Spray a half sheet baking pan with Baker's Secret Spray or grease and dust with cocoa powder to avoid white edges on the chocolate cake.

In a large bowl, mix the flour, sugar, cinnamon (optional) and salt.  Whisk together well.

In a larger saucepan, mix together the margarine, water and cocoa.  Bring to a boil while stirring occasionally.

In measuring cup, crack two eggs, add the buttermilk and the baking soda and stir together with a wire whisk.  Add the vanilla.

Add the dry ingredients into the saucepan, stir with a wire whisk until there are no lumps.  Add the egg/buttermilk mixture and continuing stirring until well-mixed.

Pour the cake batter into the greased/sprayed pan.  Bake for 20 - 25 minutes on 350 degrees F.  Remove when the cake tests clean on a toothpick in the center.

During the last 5 minutes of baking, melt margarine and cocoa for the icing in a saucepan, whisk until smooth.  Add the 4 cups of powdered sugar, milk (sometimes I need a little more milk) and vanilla, stir and stir until there are no lumps remaining.  Pour all over the top of the cake, spread to the edges and then wait until just warm, not hot, to cut.  DELICIOUS!!!!


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One Response to Texas Sheet Cake

  1. celiacordes

    I just finished making this cake and realized that I didn’t add vanilla to the batter. I never saw it in the directions. I did add it to the frosting though. I hope the sugar in the cake will be enough and no one will notice the lack of vanilla. Should it go in with the buttermilk? Super easy and simple to follow recipe except for the vanilla part.

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