Grandma’s Texas Sheet 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


  • ½ cup margarine
  • 6 tablespoon milk
  • 4 tablespoon cocoa powder
  • 1 cup chopped walnuts
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract

Cake pan of Grandma's Texas Sheet Cake with a few slices missing.


  • Preheat the oven to 375F degrees.
  • In a large saucepan, bring to a boil margarine, water and cocoa powder.
  • Remove from heat and cool slightly.
  • Add in flour, eggs, baking soda, sugar and sour cream to the saucepan.
  • Mix together well.
  • Pour batter into a buttered and floured 10”x15”x2″ baking pan and bake for 22 minutes.
  • For the frosting: in a saucepan, bring to boil margarine, milk and cocoa powder.
  • Remove from heat and add in chopped nuts, powdered sugar and vanilla.
  • Beat well until combined and immediately pour over warm cake.
  • Let cool until frosting is set.


  • 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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