Texas Sheet Cake

Submitted by: Julie Middleton (Columbia, MO)

Texas Sheet Cake is one of my all-time favorites. My mom passed this recipe along to me shortly after I was married 50 years ago. I took it down over the telephone, writing it on the blank page in the back of the “Joy of Cooking” which she had given me as a wedding gift. I bake this cake throughout each year for the holidays and when I am asked to bring dessert to a party.

During the holidays everyone is in the kitchen together, each cooking a family favorite. My daughter Kim or I usually bake the Texas Sheet cake. Most often lately, she is the one to make it. We absolutely LOVE it! No holiday is complete without it.

Texas Sheet Cake

(Serves 16 people)

Ingredients:

• Cake:

  • 1 stick butter

  • 1 cup water

  • 1/2 cup vegetable oil

  • 4T Hershey’s dry cocoa

  • 2 cups sugar

  • 2 cups flour

  • 1/2 cup evaporated milk

  • 2 eggs

  • 1 teaspoon baking soda

  • 1 teaspoon pure vanilla extract

• Frosting:

  • 1 stick butter

  • 4 Tablespoons cocoa

  • 6 Tablespoons milk

  • 1 box confectioner’s sugar

  • 1 Teaspoon pure vanilla extract

Instructions:

Bring to a fast boil in a 4-quart pan: 1 stick butter, 1 cup water, 1/2 cup vegetable oil, and 4T Hershey’s dry cocoa.

Remove from heat and add: 2 cups sugar, 2 cups flour, 1/2 cup evaporated milk, 2 eggs, 1 teaspoon baking soda, and 1 teaspoon pure vanilla extract. Stir until all ingredients are blended well. Pour into a 13 by 9 prepared pan (coated with butter flavored Pam).

Bake at 350 degrees for 30 minutes. Cool on a baking rack.

Frosting:
Heat all ingredients over low flame until smooth and creamy. Let cool and then frost the Texas Sheet cake. Place pecan halves over the cake.