Texas Sheet Cake is one of my very favorite desserts but for a long time I was afraid to try and make it. The frosting is very fudge-like, and I have never had much luck with candy-making. But it’s just so darn good that I finally decided to give it a go. As it turns out, this is a super-simple recipe, as long as you do your prep work first. Now it’s my go-to for any pot-luck or covered dish meal. However, a full Texas sheet-cake is a whole lot of cake! I decided to modify the recipe by scaling it down to a 9×13 pan, which is a much more reasonable size for a two to four person household. So now I can make it at home just for us.
Preparation is Important
As I mentioned earlier, this is an easy recipe as long as you do your prep first. Chefs call this “Mise en Place”, French for “Putting in Place.” This recipe is completely done and frosted in less than 20 minutes. You are going to be moving along at a pretty good pace. Secondly, the temperature of some of the ingredients is important; you don’t want them cooling off while you are scouring the pantry for vanilla. Your best chance at success is to pre-measure all your ingredients and have them readily available. Again, it’s a simple recipe, but your prep is key.
The Best Chocolate Cake, Ever
The first time I took this to a pot-luck was when we lived in Montana. Bless their hearts, no one at work had ever heard a Texas Sheet Cake! From that day on, the only dish I was allowed to bring was this cake.
My favorite way to eat this is falling-apart hot, right after it’s all put together. With a big ole glass of cold milk. It’s also pretty scrumptious with a side of Blue Bell Vanilla ice cream.
Because Texas Sheet Cake is so moist, it stores really well, Just cover it foil and it will last for several days. I don’t recommend refrigeration, as it makes the icing wet and gooey.
I hope you enjoy this recipe, and that the scaled-down size makes it something you can make more often, instead of just for special occasions!
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