Texas Sheet Cake

I think almost everyone I know has a version of this recipe somewhere. This one came from my mom, and I am thinking she got it from her mom, although I am not 100% sure. Note that for my family I omit the nuts. However, my father says he can only eat sheet cake if it has nuts. So, there ya go! I will leave it for you to decide :)

Oh, and incidentally my friend from Texas wanted to know WHY it's called "Texas Cake" or "Texas Sheet Cake". Personally, I think it is because it is a BIG cake and since all things Texas are BIG, hence the name. Then again... who knows!



2 Sticks Butter
2 Tbsp Cocoa Powder
1 C water
2 eggs
1 tsp vinegar
1 C milk
1 tsp vanilla
2 tsp baking soda
1 tsp cinnamon
2 C sugar
2 C flour


Preheat oven to 350. In saucepan, heat butter, cocoa powder and water to boiling, stirring occasionally. Remove from burner and set aside. In separate mixing bowl lightly beat 2 eggs. Add 1 tsp vinegar to 1 C milk and stir to make "sour milk"; add to eggs. Next add vanilla, baking soda and cinnamon and mix well. Gradually add sugar and continue mixing. Finally, add flour a little at a time and beat until no visible lumps, scraping sides of bowl clean. Gradually add hot mixture to batter a little at a time and mix till smooth. Pour into greased 10x15 jelly roll pan. Bake 20-25 minutes or until inserted toothpick comes out clean.
(Make frosting while cake is baking.)

Texas Cake Frosting:

1 stick butter
4 Tbsp cocoa powder
6 Tbsp milk
1 lb powdered sugar
1 tsp vanilla
1 C chopped nuts (optional)

Combine butter, cocoa and milk in saucepan; bring to boiling. Add pwd sugar and vanilla. Stir well and pour over warm cake. Top with nuts if desired. Let cool completely before cutting.