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Texas Sheet Cake

AmericanDessertMedium
Prep
15 min
Cook
18 min
Total
33 min
Serves
20–24
✦

Ingredients

cake

  • 2 sticksmargarine
  • 1 cupwater
  • 4.5 tbspcocoa powder (4–5 tbsp as written)
  • 2 cupsall-purpose flour
  • 2 cupssugar
  • 0.5 tspsalt
  • 2eggs
  • 0.5 cupsour cream
  • 1 tspbaking soda

topping

  • 1 stickmargarine
  • 3.75 tbspcocoa powder (quantity handwritten and partially ambiguous — approx. 3–4 tbsp)
  • 6 tbspmilk
  • 3.75 cupsconfectioners' sugar (from a 1-lb box)
  • 1 tspvanilla extract (if desired)
  • 0.75 cupchopped nuts (1/2 to 1 cup)

Method

  1. 1Bring margarine, water, and cocoa to a boil over medium heat.
  2. 2Remove from heat and add: flour, sugar, and salt. Mix well.
  3. 3Beat in: eggs, sour cream, and baking soda.
  4. 4Pour into a greased and floured 11x17x1-inch or 13x15x1-inch pan. Bake at 400°F (or 375°F) for 15–18 minutes.
  5. 5For the topping: Bring margarine, cocoa, and milk to a boil over medium heat. Remove from heat and add confectioners' sugar, vanilla (if desired), and chopped nuts. Mix well and spread over the HOT cake immediately.

Notes

Handwritten note — please review

recipe card — no source attributed. Cocoa quantities are partially ambiguous in handwriting: cake calls for '4–5 tbsp' cocoa; topping cocoa quantity is unclear (possibly 3/4 tbsp or 3–4 tbsp — the latter is more consistent with standard Texas Sheet Cake recipes and is the recommended interpretation). Baking temperature given as both 400°F and 375°F — 375°F is more typical.