Mom’s Texas Sheet Cake – a sure crowd pleaser!

 My mom’s Texas sheet cake is so chocolatey and moist, and best of all it’s so easy to make. Even I can bake it! So if you are looking for a dessert to take to a party this is a guaranteed winner!

You might also like this strawberry pretzel-less dessert!

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I found an old Franklin planner I had when I got my first real job. In the back I had a few recipes from my mom and this Texas sheet cake recipe was one of them. I am a horrible baker but even I can make this cake.

It is so moist and chocolatey that you’ll have a hard time eating one piece. Well at least I do. So for the holidays my mom’s Texas sheet cake is what comes to mind. Even though she made a killer apple pie, I’m not ready to tackle that one. And besides I like chocolate better. 

Today at Sunday Supper we are making holiday desserts. My mom wasn’t a huge baker but what she made was very good. I can only remember 3 desserts that she made: apple pie, chocolate mousse cake and this Texas sheet cake. She always made apple pie for her little brother, my Uncle Bill. We always teased her when we saw her making one by asking if Uncle Bill was coming over. Usually he was. 😉

Mom’s Texas Sheet Cake

Texas Sheet Cake recipe

On to the recipe. This does not have a lot of ingredients and as I’ve said it’s super easy. You make the cake in a sheet pan as it doesn’t rise much and the icing is almost like a thick chocolate glaze. It’s the cake that I love because it is soooo moist and delicious. I can’t say that about many chocolate cakes I’ve eaten. 

So below you can see what the cake looks like before baking. It’s a little bit thinner than regular cake so it’s easy to pour in the sheet pan. Right before it’s finished baking you want to make the icing and pour it on the cake while it’s hot. That’s a little different than most cakes.

Below is the chocolate icing that you pour over the cake and it makes a delicious chocolatey glaze. Make sure to let the cake completely cool once you add the icing before cutting. I did that the other day and it was messy. 

I just made this cake the other day and took it to a dinner party and everyone raved about it. I think you will find that it is a crowd pleaser. I’m a little bummed I didn’t get to take any back home (and so was my son). 😉

Well that is my best attempt at a holiday dessert recipe. I’m glad I kept that Franklin planner from ages ago. This cake brings back good memories for me about my mom. She died much too young but the years I was lucky enough to have her were great. Now it’s time to check out my friend’s holiday dessert recipes below and thank you to  T.R. from Gluten Free Crumbley for hosting this week. Happy Holidays!

Here are a few more sweet treats for the holidays!

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Mom's Texas Sheet Cake

My mom's Texas sheet cake is so chocolate and moist, and best of all it's so easy to make. Even I can bake it.

Course Dessert

Cuisine American

Keyword chocolate, chocolate cake

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 20

Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 2 sticks of butter
• 1 cup water
• 4 tablespoons cocoa
• 2 cups sugar
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup sour cream
• 1 stick of butter
• 6 tablespoons milk
• 4 tablespoons cocoa
• 12 oz powdered sugar 3/4 of a standard box of powdered sugar
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees F.
2. In a sauce pan, bring to boil 2 sticks of butter, 1 cup of water and 4 Tablespoons of cocoa.
3. Stir well and then take off the stove to cool.
4. In a large bowl add your flour, sugar, salt and baking soda and mix well.
5. When cooled pour chocolate mixture into the flour mixture along with 2 beaten eggs and the sour cream. Mix to combine.
6. Pour into a large greased and floured sheet pan.
7. Bake for 20-25 minutes until done.

8. Ice while warm.

9. To make the icing, bring to boil 1 stick of butter, 6 Tablespoons of milk, 4 Tablespoons of cocoa and mix well. set aside to cool a bit and then add the powdered sugar and vanilla.
10. Mix well and spread over warm cake.

11. Let sit and completely cool before slicing into pieces.

Bars and Cookies

• Frosted Sugar Cookies by Pies and Plots
• Gluten Free Cinnamon Shortbread Bars by Gluten Free Crumbley
• The Best Pecan Pie Bars by Life Tastes Good

Cakes

• Chocolate Fudge Layer Cake by That Skinny Chick Can Bake
• Clementine Cake with Cranberry Glaze by Caroline’s Cooking
• Coconut Pecan Cake with Coconut Rum Frosting by The Chef Next Door
• Coconut Syrup Cake by Palatable Pastime
• Japanese Sugar Plum Fairy Cupcakes by NinjaBaker.com
• Moms Texas Sheet Cake by My Life Cookbook
• Pumpkin Roll with Cream Cheese Frosting by Recipes Food and Cooking
• Rave Review Coconut Cake by Family Around The Table
• Salted Caramel Mocha Bundt Cake by A Mind “Full” Mom
• Salted Caramel Pretzel Cupcakes by Hezzi-D’s Books and Cooks
• Spiked Chocolate Eggnog Cake by The Crumby Cupcake

Cheesecakes

• Raspberry Cheesecake by Mindy’s Cooking Obsession
• White Chocolate Cranberry Cheesecake by Baking Sense

Drinks

• Pumpkin Patch Cocktail by Wholistic Woman

Pastries

• Black Bottom Oatmeal Pie by This is How I Cook
• Butterscotch Pecan Pie by Fantastical Sharing of Recipes
• Perfect Plum Pie from Art of the Pie #Giveaway by Sunday Supper Movement
• Pumpkin Spice Mochi by Cricket’s Confections
• Purple Yam-Ube Blueberry Tart by Asian in America
• Swedish Apple Pie Cups with Date Caramel Sauce by Simple and Savory

Puddings and Creams

• Arroz Con Leche with Coconut and Cheese by Basic N Delicious
• Cranberry Apple Croissant Bread Pudding by The Freshman Cook
• Rauhreif – German Apple Dessert by Cosmopolitan Cornbread