Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Mary’s Texas Sheet Cake

From the Anne Zimmerman collection

Introduction

For more about this Southern recipe, read Anne Zimmerman’s blog post on the Dinner Guest blog.

Ingredients

Cake

	2	cups flour
	2	cups sugar
	1	cup (2 sticks) butter
	4	Tbsp. cocoa
	1	cup water
	½	cup buttermilk
	2	eggs, beaten
	1	tsp. vanilla extract
	½	tsp. cinnamon
	1	tsp. baking soda
	~	Pinch of salt

Frosting

	2	Tbsp. butter
	6	Tbsp. milk or ½ cup buttermilk
	4	Tbsp. cocoa
	1	Tbsp. vanilla extract
	1	lb. (16 ounces) powdered sugar
	1	cup chopped pecans (optional)

Steps

Preheat oven to 350 degrees. Grease an 11-inch-by-16-inch pan.
Make the cake: Sift the flour and sugar together in a large bowl. Combine the butter, cocoa, and water in a small saucepan and bring to a rapid boil. Pour the boiling liquid over the flour and sugar and mix well. Add the buttermilk, eggs, vanilla, cinnamon, baking soda, and salt. Mix well by hand; the batter will be thin.
Pour the batter into the prepared pan and bake for 20 minutes, until a toothpick inserted in the center comes out clean.
Make the frosting while the cake is baking: In the same small saucepan you used before, bring the butter, milk or buttermilk, and cocoa to a boil. Stir in the vanilla, then whisk in the powdered sugar. Beat until smooth. If you like, stir in the nuts, or save them to sprinkle atop the frosted cake.
Remove the cake from the oven and pour the warm frosting over the hot cake. Let the cake cool, then cut into squares to serve.

Notes

Culinate editor’s note: You can easily halve this recipe and make a smaller cake; just use a 8-by-11.5-inch pan instead. Bake for 20 minutes.

This content is from the Anne Zimmerman collection.

Texas Sheet Cake

Persimmon Pudding

Sweet Potato Buttermilk Pie

German Chocolate Cake

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.