frani’s texas sheet cake
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this texas sheet cake made by a childhood friend’s mother was a staple in my neighborhood. maybe that’s why after more than 30 years i still think about it.

is it me or are people not as neighborly as they used to be? growing up, we knew not only everyone on our block, but also knew practically everyone on the four or five blocks surrounding ours. now, ian and i know maybe five of the families on our street, and when we walk the dogs each night, we are the only two people out and about.

texas sheet cake

Ingredients:
- 1 cup of oil
- 6 Tbsp unsweetened cocoa powder
- 1 cup of water
- 2 cups of flour
- 2 cups of sugar
- 1/2 tsp salt
- 2 eggs
- 1 tsp baking soda
- 1/2 cup sour cream (i used buttermilk)
- 1 tsp vanilla
- 1 stick of butter, melted
- 1/2 pound powdered sugar
- 5 Tbsp cocoa powder
- dash salt
- 1 tsp vanilla
- 4-6 Tbsp milk
Directions:
- preheat oven to 350°
- grease a Large Sheet Cake Pan, 12 x 18-Inch
- in a medium saucepan set over medium heat, combine the oil, cocoa, and water
- bring to a boil, and remove pan from heat quickly
- in a large bowl combine the flour, sugar, and salt, add the cocoa - oil mixture and stir well
- whisk the egg with the sour cream (or buttermilk), and add baking soda, then add to the chocolate
- stir in vanilla and beat until smooth
- pour batter onto the prepared sheet pan, and bake 22-25 minutes (pick inserted should come out clean)
- while the cake bakes, prepare the glaze by combining the melted butter, powdered sugar, vanilla, salt,cocoa, and milk (start with 4 Tbsp adding more if needed)
- allow cake to cool for 10 minutes, then pour on and smooth glaze (the warm cake will do most of the work)
- allow cake to cool and the glaze to set before cutting
