Texas Sheetcake is one of my favorite chocolates.  Chocolate itself isn’t one of my favorite flavors (I’m a pure vanilla girl), but when I want chocolate I want a dense, chewy, chocolaty chocolate!  And this has got to be the gold medal, the big bang, the greatest chocolate love affair.  I’ve been making this for years, and it’s a crowd-pleaser.  The recipe was given to me many years ago by the mother of a friend-turned-family member-turned friend.   So I want to thank the late Mary Catherine for this deliciousness!  I recently had a friend from Texas, who is a former Navy Seal, ask me why it’s called Texas Sheetcake.  I don’t have a clue.  But I always make it for him when he visits because it’s one of his favorites.  He says he has never tasted anything like it in Texas.  What can I say, Maryland is dubbed Small America, so I guess that means we can do everything, maybe even better…

Here’s Maryland’s Texas Sheetcake . . . When you make it, and love it, feel free to call it Nebraska’s/Florida’s/New York’s (or wherever you are) Texas Sheetcake!

Texas Sheetcake

Category: Cookbook

Texas Sheetcake


    For the Cake
  • 1 cup water
  • 1/2 pound butter
  • 4 tablespoons cocoa
  • 2 eggs
  • 1/2 pint sour cream
  • 2 cups flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
    For the Icing
  • 6 tablespoons milk
  • 4 tablespoons cocoa
  • 1 stick butter
  • 3 cups confectioner’s sugar
  • 1 teaspoon pure vanilla extract


    For the Cake
  • Combine water, butter and cocoa in a large saucepan and bring to a boil – – let boil for 2 minutes then remove from heat. Meanwhile, beat eggs and sour cream in a small bowl and set aside. In another bowl mix flour, sugar, salt and baking soda.
  • Add egg and sour cream mixture to cocoa mixture until combined. Add sifted dry ingredients and mix well. Pour into an ungreased jelly roll pan and bake at 400 degrees for approximately 15 minutes. While cake is baking, prepare icing. When cake is done, immediately pour icing over and smooth on cake while still hot.
    For the Icing
  • Mix milk, cocoa and butter in saucepan and boil for one minute. Remove from heat and add confectioner’s sugar and vanilla. Mix well.