Handwritten recipe for Texas Sheet Cake
by: salvagedrecipes

Texas Chocolate Sheet Cake with Warm Fudge Icing

Texas Sheet Cake
Texas Sheet Cake is a classic American dessert beloved for its rich, chocolatey flavor and incredibly moist texture. Often baked in a large, shallow sheet pan, this cake is perfect for feeding a crowd at potlucks, family gatherings, and celebrations. Its hallmark feature is a warm chocolate frosting poured directly over the cake while still hot, creating a luscious, slightly fudgy topping that seeps into the sponge below. With its origins in Southern kitchens, this cake became popular for its simple ingredients, quick preparation, and unforgettable flavor. It remains a nostalgic favorite and a true comfort food dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Southern
Servings 24 squares
Calories 285 kcal

Ingredients
  

Cake:

  • 1 stick oleo (butter or margarine)
  • 1 cup water
  • 4 tbsp cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • ½ tsp salt
  • 2 eggs
  • ½ cup sour cream
  • 1 tsp baking soda

Icing:

  • 1 stick oleo (butter or margarine)
  • 4 tbsp cocoa powder
  • 6 tbsp milk
  • 3¾ cups confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 cup nuts (chopped )

Instructions
 

Step 1: Prepare Cake Base

  • Bring to boil in a saucepan: butter (oleo), water, and cocoa. Stir until smooth.

Step 2: Combine Dry Ingredients

  • In a large bowl, mix flour, sugar, and salt.

Step 3: Blend Wet and Dry

  • Pour the hot cocoa mixture into the dry ingredients and stir until combined.

Step 4: Add Remaining Ingredients

  • Beat in eggs, sour cream, and baking soda until smooth.

Step 5: Bake the Cake

  • Pour into a greased 17x11x¾ inch sheet pan.
  • Bake at 350°F for about 20 minutes, until set.

Step 6: Prepare Frosting

  • While the cake bakes, bring butter, cocoa, and milk to a boil.

Step 7: Finish Frosting

  • Remove from heat. Stir in confectioners’ sugar, vanilla, and nuts until smooth.

Step 8: Frost While Warm

  • Spread the warm icing evenly over the hot cake.
  • Cool slightly before cutting into squares.

Tips

  • Use pecans or walnuts in the frosting, or omit nuts for a smoother finish.
  • For deeper chocolate flavor, use Dutch-process cocoa.
  • Add 1 teaspoon cinnamon to the batter for a classic Texas-style variation.
  • If using salted butter, reduce added salt in the batter.
  • Line the pan with parchment for easy removal and cleaner cuts.
  • Spread frosting on the cake while hot for a shiny, glazed finish (as written).
  • For thicker pieces, bake in a slightly smaller pan and increase baking time a few minutes.
  • Substitute buttermilk for sour cream (same amount) if desired.
  • Add mini marshmallows to the warm cake before frosting for a retro twist.

Nutrition

Calories: 285kcalCarbohydrates: 41gProtein: 2gFat: 10gSaturated Fat: 4.5gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 3.8gTrans Fat: 0.2gCholesterol: 30mgSodium: 190mgPotassium: 75mgFiber: 1gSugar: 33gVitamin A: 280IUCalcium: 20mgIron: 1mg
Keyword chocolate cake, crowd-pleaser, frosted cake, potluck dessert, sheet pan cake, southern baking, Texas sheet cake, vintage recipe
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