Texas Sheet Cake

  • 3 sticks butter (divided)
  • 8 Tbsp. cocoa (divided)
  • 1 cup water
  • 2 cups flour
  • 2 cups sugar
  • 1/2 teasp. salt
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teasp. baking soda
  • 6 Tbsp. milk
  • 1 pound confectioner’s sugar
  • 1 teasp. vanilla
  • 1 cup chopped walnuts (more or less)
  1. Preheat oven to 375°.
  2. Grease and flour a cookie sheet (1″ side).
  3. Bring to a boil 2 sticks butter, 4 Tbsp. cocoa, and water.
  4. Add flour, sugar and salt.
  5. Mix sour cream, eggs, and soda and add to chocolate mixture.
  6. Spread in the prepared cookie sheet, and bake for 22 minutes.
  7. Prepare icing in the same bowl:
    • Melt remaining stick of butter and combine with remaining 4 Tbsp. cocoa and milk.
    • Add confectioners sugar and vanilla.
  8. Ice cake as soon as removed from oven.
  9. Sprinkle with nuts
  • Remembered as a recipe that would feed a hoard of teenagers.

Ruth Goucher Shoemaker’s recipe box from Dotty Sullivan, mid 1960s.

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