Last weekend we celebrated my husband’s 43rd birthday by having breakfast for dinner, cake for dessert and opening presents.
When he was growing up, my husband always requested a Texas Sheet Cake for his birthday, and his mother always obliged. After we got married, she was gracious enough to give me a handwritten copy of her Texas Sheet Cake recipe. And, as you can imagine, I promptly lost it.
Too embarrassed to admit that I didn’t know where her prized Texas Sheet Cake recipe was, I started digging around on the internet. Though I couldn’t remember all of the ingredients for the cake, I did remember a few, including 1/2 cup finely chopped pecans, sour cream and a ton of butter.
During my research, I was surprised to see so many different recipes for Texas Sheet Cake floating around on the internet. Some called for just milk, some called for buttermilk, but I knew I had found the winner when I found one that called for sour cream. Next up, I had to find the perfect frosting recipe.
Eventually I found two different recipes – one for the cake and one for the frosting. I put them together, and voila – I had Texas Sheet Cake! It’s probably not the same as his mother’s cake, but it’s better than having no cake at all!
Texas Sheet Cake
For the Cake:
1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup sour cream
For the Frosting:
1/2 cup butter, softened
3 3/4 cups confectioners’ sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
5 tablespoons milk
1/2 cup finely chopped pecans
For the cake:
In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat and let cool.
Combine the flour, sugar, baking soda and salt; stir into butter mixture.
Combine the eggs and sour cream; stir into butter mixture until blended.
Pour the batter into a greased 15-in. x 10-in. x 1-in. baking pan (also known as a jellyroll pan). Bake at 350 degrees F for 18-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For the frosting:
In a large mixing bowl, cream the butter and confectioners’ sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over warm cake. Sprinkle with pecans.