Texas Sheet Cake

Do you remember your favorite dessert from your childhood? The one that, when your mom made it, you would get so excited and giddy inside? I do. It is a distinct memory for me. And that memory goes by the name of Texas Sheet Cake (also known as Chocolate Sheet Cake). Down here in the South, we take Texas Sheet Cake seriously. It must have a moist, chocolate cake with a hint of cinnamon. And it must be lathered in a smooth, thick chocolate ganache-like icing and nuts. And it must make you giddy inside. 

Well, go ahead and check off all of the above boxes for this recipe. It has been a while since I busted out the family cookbook. But I when I was trying to think of a dessert to cook for some friends we were having over for dinner, the memory of Texas Sheet Cake popped in my head like a sign from above. I flipped open the family cookbook to the desserts section, whipped this cake together (which doesn’t long at all), and savored in every bite as I was reminded of my childhood.

In order to complete a trip down memory lane, serve this cake warm with a scoop of Bluebell Homemade Vanilla Ice Cream. You can thank me later.


2 cups all-purpose flour
2 cups granulated sugar
1 cup water
1 cup buttermilk
1 stick margarine
1/2 cup Crisco
2 eggs, slightly beaten
4 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract


1 pound powdered sugar
1 cup chopped pecans
1 stick margarine
4 tablespoons cocoa powder
6 tablespoons evaporated milk
1 teaspoon vanilla extract



  1. Preheat oven to 350°F.
  2. Sift flour and sugar together in a large mixing bowl.
  3. Combine margarine, Crisco, cocoa powder and water in a small saucepan and bring a boil. Once the mixture comes to a boil, remove from heat and add to the flour and sugar. Stir together until combined.
  4. Add buttermilk and baking soda. Stir until well combined.
  5. Add eggs, cinnamon and vanilla. Stir until combined.
  6. Pour batter into a greased 9×13 metal cake pan and bake for 35 minutes or until a toothpick comes out clean. *


  1. When the cake has about 5 minutes left in the oven, combine the margarine, cocoa powder, and evaporated milk in a small saucepan and bring to a boil.
  2. Once the mixture comes to a boil, remove from the heat and stir in the powdered sugar, vanilla and pecans.
  3. Once the cake is done, spread the icing mixture evenly on top. Serve immediately or store covered at room temperature for up to 3 days.
*To grease your cake pan, put some Crisco on a paper towel and rub the bottom and sides of the pan until coated with a thin layer.

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