Chocolate Texas Sheet Cake is a favorite all over the United States, not just in Texas! Make it with its fudgy frosting or add pecans or walnuts to the icing. There are several strong opinions on the “right way” to make Texas Sheet Cake, but it doesn’t really matter which way you prefer, it’s delicious either way!
Chocolate Texas Sheet Cake Controversy
In fact the controversy over the right way to make Texas Sheet Cake is so widespread, the Library of Congress did research on it to explain its mysterious history. I have personally seen arguments on Facebook over this very post – people saying that the walnuts are not optional, and other saying it should be pecans and not walnuts.
I am not personally from the south and only first heard about this popular cake back in 2009 when I initially wrote this blog post. Back then my kids wouldn’t touch a cake with nuts and our neighbor who often attended in family gatherings had a nut allergy. I have since made this cake with walnut and with pecans and both are amazing!
One of my favorite cookbooks is Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue, by Mike Mills. It’s full of delicious barbecue recipes and fabulous tales from all over U.S. from some of the top names in barbecue. While this book is jam packed full of fabulous and smokey barbecue goodness, it also includes recipes for different salads (including this fabulous Shout Hallelujah Potato Salad), sauces, rubs, sides, and desserts.
Making Texas Sheet Cake
One such dessert is Chris Mills’ Chocolate Texas Sheet Cake on page 17. Mike explains that in his family it’s a “rite of passage” to bring your first attempt at cooking to a family party. It will, he explains, invoke criticism, so members of the Mills family have developed thick skin. The first time Chris made this, he forgot a key ingredient, the buttermilk. The cake never rose and was hard as a rock. Since then, Chris has perfected the recipe and brings it to all family parties.
This is truly a delicious recipe. It is a sheet cake baked in a jelly roll pan and therefore not a high rising cake. It’s important to note that the step where you pour the icing over the hot cake is the secret to the moist and fudge-like texture.
Ingredients you need for Texas Sheet Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup water
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup solid vegetable shortening
- 3 1/2 tablespoons cocoa powder
- 1/2 cup buttermilk (or 1/2 cup milk mixed with 2 tablespoons white
- vinegar)
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 8 tablespoons (1 stick) unsalted butter
- 1/3 cup milk
- 3 1/2 tablespoons cocoa powder
- 1 box (1 pound) confectioners’ sugar
- 3/4 cup walnuts, chopped (optional)
Helpful kitchen tools:
- 18-by-12-inch sheet pan (jelly roll pan)
- Bowls
- Saucepan
- Whisk
More Cake Recipes
Serves: 20
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Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup water
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup solid vegetable shortening
- 3 1/2 tablespoons cocoa powder
- 1/2 cup buttermilk (or 1/2 cup milk mixed with 2 tablespoons white
- vinegar)
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 8 tablespoons (1 stick) unsalted butter
- 1/3 cup milk
- 3 1/2 tablespoons cocoa powder
- 1 box (1 pound) confectioners’ sugar
- 3/4 cup walnuts, chopped (optional)
Instructions
- Preheat the oven to 400 degrees. Grease an 18-by-12-inch sheet pan.
- Make the cake: Combine the flour and sugar in a large bowl.
- Combine the water, butter, shortening, and cocoa in a small saucepan and bring to a boil. Pour over the flour mixture.
- In a small bowl, whisk the buttermilk, eggs, baking soda, and vanilla together. Add to the batter and blend thoroughly by hand.?Don’t use an electric mixer. Pour into the baking sheet and bake for 20 minutes or until a cake tester come out clean.
- When the cake has baked for about 15 minutes, make the icing: Combine the butter, milk, and cocoa in a large saucepan. Bring to a boil and stir in the confectioners’ sugar and walnuts, if desired. Pour the icing over the cake as soon as it is removed from the oven and spread it out evenly. Let the cake cool completely on a rack before serving from the pan.
This post was originally published here on Amanda’s Cookin’ on August 30, 2009
Amanda Formaro
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