Ingredients
Cake:
- 1 cup margarine
- 1 cup water
- 4 tablespoon cocoa powder
- 2 cups all-purpose flour
- 2 large eggs slightly beaten
- 1 teaspoon baking soda
- 2 cups granulated sugar
- ½ cup sour cream
Frosting:
- ½ cup margarine
- 6 tablespoon milk
- 4 tablespoon cocoa powder
- 1 cup chopped walnuts
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 375F degrees.
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In a large saucepan, bring to a boil margarine, water and cocoa powder.
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Remove from heat and cool slightly.
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Add in flour, eggs, baking soda, sugar and sour cream to the saucepan.
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Mix together well.
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Pour batter into a buttered and floured 10”x15”x2″ baking pan and bake for 22 minutes.
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For the frosting: in a saucepan, bring to boil margarine, milk and cocoa powder.
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Remove from heat and add in chopped nuts, powdered sugar and vanilla.
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Beat well until combined and immediately pour over warm cake.
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Let cool until frosting is set.
Notes
- I use margarine in this recipe because that is what Grandma used. Butter will work but I found after testing that margarine actually produces a moister cake.
- This way this Texas Sheet Cake is made is a more traditional recipe. Some of the ingredients used were popular in baking during the 1950’s when this recipe became really popular. In a lot of early 20th century baking, you’ll see a reference to using “Oleo.” This was just a name brand for margarine.
- This is made in a jelly roll pan which is 10″x 15″. It will also work in a larger 12″x17″ but the cooking time needs to be lessened so it won’t over-bake.
- Make sure to butter and flour your pan so this cake can release nicely.
- A higher sided pan is recommended so the frosting doesn’t go over the sides. I have a 10″x 15″x 2″ pan that works perfect. If your frosting does overflow a bit, just gently push it back over the cake with a spatula.
Source: The Country Cook
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