Hard to resist, Still warm in the pan!
A group of 20 were popping by the ranch for lunch, which is easy enough. There are no restaurants where we live, so you become accustomed to crowds of people stopping by for something to eat. Usually, I’m related to all of the folks that stop by, but this was a group of city people. Nice bunch.
Usual fare for big get togethers is beef fajitas grilled over mesquite wood, freshly boiled pinto beans, Mexican style rice richly flavored with onions, garlic and tomato broth, salad, fruit, and a dessert. For me, my “go to” baked good for dessert has always been Texas Chocolate Sheet Cake.
A Texas Classic
Every junior league cook book, every grandmother, every church bulletin, every school bake sale references Texas Chocolate Sheet Cake. It’s just a cake that we love here in our beautiful state, and mostly everyone grew up eating it.
Why is it so popular? Well, the dry ingredients can be found in most pantries…cocoa, flour, sugar, and baking soda. Everyone has pecans in their pantry too, or perhaps a pecan tree in the yard. No special trips to the supermarket are necessary to make this cake, which is important when you live 40 miles from the grocery store (I do.) The cake takes 20 minutes to bake, and by pouring the frosting on the cake while it is still hot, the cake practically frosts itself.
When it came time to serve the cake, it was still warm, and so it crumbled. But it was delicious, and gooey, with velvety crumbs and topped nutty pecans. There were no complaints, and lots of recipe requests!
And seeing as that the pecan is the state tree of Texas, it’s a wonder we haven’t declared this our official state cake. If I ever run for state office, this will be one of my campaign promises. I believe “More Cake” would be a winning slogan!
Even though it fell apart, my guests loved it!
Texas Chocolate Sheet Cake
- Prep Time: 5 minutes
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Texas
Ingredients
Cake:
4 tbsp. cocoa (118g)
1 stick butter or margarine (115 g)
1/4 cup shortening (25 g)
1 cup water (240ml)
2 cups all purpose flour (250g)
2 cups granulated sugar (400g)
1/2 cup buttermilk (120 ml)
1 tsp. baking soda (4 g)
2 eggs, slightly beaten
1 tsp. vanilla (5 mL)
Frosting:
1 stick butter or margarine (115 g)
4 tbsp. cocoa (118g)
6 tbsp. milk (90 mL)
1 lb. powdered sugar (3.5cups/453 g)
1 cup chopped pecans (100g)
1 tsp. vanilla (5mL)
Instructions
Heat oven to 400°F (204°C). In a saucepan, bring cocoa, butter, shortening, and water to a simmer, and simmer for 60 seconds. Pour mixture over flour and sugar in a large bowl. Stir well. Add buttermilk that has been mixed with baking soda. Stir well. Add beaten eggs and vanilla. Stir until the batter is smooth and with very few lumps.
Grease a 9″ x 13″ (23 cm x 33 cm) pan with cooking spray or shortening. Pour cake batter into the prepared pan and bake for 20 minutes or until toothpick comes out clean from center.
Five minutes before cake is removed from the oven, make the frosting.
Bring butter, cocoa, and milk to a simmer in a medium sized saucepan, and simmer for about 30 seconds. Stir in powdered sugar, and stir well to dissolve lumps. Stir in chopped pecans and vanilla. Pour frosting over the cake while both cake and frosting are still hot. Serve either warm or completely cool.
Yum again!
Thanks Claudia! xo
Just in our house, my husband is not a fan of pecans (speed bumps or topes he calls them). He likes a good basic cream cheese icing so we let the cake cool all the way and then frost it. The only other things I do is throw into to cake batter a handful of dark chocolate chips and a teaspoon of cinnamon.
Yum! I’m going to try that! Hugs Leslie!
As one of the “city folk” you, your family and friends graciously and generously hosted last week, I’m grateful for the experience. Having previously enjoyed your blog, food styling and photography, your food was as delicious as it looked. Thank you for the Texas Chocolate Sheet Cake recipe, which, no doubt, will be served in many parts of the country by members of our far flung group.
Caroline
Hey Caroline! Glad you liked it. As you can tell from the pics, make sure to LET IT COOL before you serve it! Glad to have hosted your group. Let me know if I can be of any assistance in the future.
mg
Watching,Texas Country Reporter and we got to see the segment you were on! Loved it and am now letting you know how much we enjoyed it, Thanks for the recipes, keep doing your South Texas thing.! My family came to Texas with Austin ‘s 300 Hundred and I love anything Texas! I was born here but,lived away for a long time & now live in Blanco! Thank you for doing what you do!
Thank you so very much for the shout out! I love what I do, and I am glad that you like it! Hugs!
MG
I was part of the CIS tour you welcomed into your home so warmly. I just made your cake for my daughter-in-law for Mother’s Day. She has given me two beautiful grandchildren who will
love this cake. I had the baker’s privilege of licking the bowls so I know how great it will be. Thank you again for your hospitality. Susan Wolf susanwolfrealty@gmail.com
I was part of the CIS tour you welcomed into your home so warmly. I just made your cake for my daughter-in-law for Mother’s Day. She has given me two beautiful grandchildren who will
love this cake. I had the baker’s privilege of licking the bowls so I know how great it will be. Thank you again for your hospitality. Susan
It was a pleasure to have your group join us! That is truly a Texas cake, and I can take little credit for it. Sharing it the best part, and I love it whenever anyone makes it for me! Best to you, and your sweet family! xo MG
I’m so glad to see you on Texas Country Reporter and look forward to go through your recipes. I’ m not sure if you are same person who had a shop in McAllen TX.
Yes it’s the same Melissa Guerra, this is my new project now that the store has closed! I’m looking forward to seeing the TCR segment I keep missing it!!