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Texas Sheet Cake

I have made this Texas Sheet Cake recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious.

Posted By: Dan Long
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Prep Time: 10 Min | Cook Time: 20-25 Min | Ready In: 45 Min
Ingredients: Print   Add to cart
US Metric

Texas Sheet Cake

2 C sugar
2 C all purpose flour (or equal amt of William Sonoma Gluten Free Flour)
½ tsp salt
2 cubes butter (not margarine)
1 C water
4 T cocoa
½ C sour cream
2 eggs
1 tsp baking soda

Butter Nut Frosting (I double this frosting)

1 C chopped nuts (optional)
1 cube butter
1 box powdered sugar
1 tsp vanilla
6 T canned evaporated milk
4 T cocoa

Cooking Process:


In a large bowl or mixer put sugar, flour and salt.  In heavy pan bring butter, water and cocoa to a boil.  Take cocoa mixture from heat as soon as it boils and add immediately to dry ingredients.  Add sour cream.  Add eggs and soda, mixing until well blended after each addition.  Batter will be very thin.  Bake in greased cookie sheet type pan with 1" high sides at 375 degrees for 20-25 minutes.  Prepare frosting while cake is baking.  Frost at once when cake is removed from oven.


Boil milk, butter and cocoa in heavy pan until bubbly.  Stir in nuts, sugar and vanilla until smooth.  Spread over HOT cake.

how to serve:

Serves about 24.

Nutritional Information:

Gluten Free if correct flour is used!