Texas Sheet Cake

Texas Sheet cake is just one of those recipes I think everyone has.....

A few days ago I had to make (3) of these cakes and had stated the fact on Lark's Country Heart Face Book Page Well I had someone ask what a 

Texas Sheet Cake was. So I will try not to assume anymore, that my "everyday" recipes you all have! Because we all know what happens when you assume anything. (ha, ha) 

Texas Sheet cake is a very moist, from scratch made chocolate cake.

It got it's name due to the fact that it is made in a sheet pan instead of a 9x13 pan. And the pieces are to be cut Large. 

*After all everything is bigger in Texas.....right?

 If you do have a Texas Sheet Cake recipe you like, stick with it.

Or  compare it to mine and see if you might want to test this one out.

Texas Sheet Cake

1 C. Water

1 C. Margarine

1/4 C. Cocoa 

2 C. Sugar

2 C. Flour

1/2 tsp. Salt

1 tsp. Baking Soda

2 Eggland's Best Egg's

1/2 C. Sour Cream

2 tsp. Vanilla (or cold coffee)

Preheat oven to 350

In a microwave safe bowl place the water, cocoa and margarine. Heat in microwave for 1 1/2 minutes. Stir until margarine is melted.

In a mixing bowl add sugar, flour, salt, soda, eggs, sour cream and vanilla. Mix until blended. Next pour in the cocoa mixture. Beat until smooth. Spread evenly into a sheet pan that has been lightly sprayed.

Bake for 20-22 minutes, or until the center is cooked through.

Frost while warm with the following frosting.

Texas Sheet Cake Frosting

1 Stick Margarine

1/4 C. Coca

1/4 C. Milk

3-4 C. Powdered Sugar

1 tsp. Vanilla (or cold Coffee)

 Melt margarine, milk, cocoa in microwave.

Pour into a mixing bowl and add in powdered sugar one cup at a time, while mixing on low. When all sugar is added also add in the vanilla. Beat until smooth. If it is to thick just add in more milk.

Spread evenly onto warm cake.

Chocolate is best,

Lark