The Washington Post

Texas Sheet Cake

Texas Sheet Cake 50.000

Renee Comet

Aug 23, 2006

No one seems to know how this cake got its name, but it's a good bet that size had a lot to do with it.

Servings: 50 1 1/2-by-2-inch bars
  • For the cake
  • 2 sticks (8 ounces) unsalted butter
  • 1 cup water
  • 4 tablespoons unsweetened cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, slightly beaten
  • 1/2 cup sour cream
  • 1 teaspoon baking soda
  • For the frosting
  • 1 stick (4 ounces) unsalted butter
  • 2 tablespoons unsweetened cocoa powder
  • 1/3 cup low-fat or nonfat milk
  • 1 pound confectioners' sugar
  • 1 teaspoon vanilla extract


For the cake: Preheat the oven to 375 degrees. Have ready a lightly greased jellyroll pan or 1-inch-deep rimmed baking sheet (15- by 10-inch size will work).

In a medium saucepan over medium heat, combine the butter, water and cocoa powder and bring just to a boil. Remove from the heat and gradually add the flour, sugar and vanilla extract, stirring to combine. Add the eggs, sour cream and baking soda, and mix well. Pour the batter into the prepared pan and bake for 22 minutes (the cake will spring back to the touch when done). Do not overbake. Transfer the pan to a wire rack.

For the frosting: When the cake is almost done baking, combine the butter, cocoa powder and milk in a medium saucepan over medium heat and bring just to a boil. Remove from the heat and gradually add the confectioners' sugar and vanilla, stirring to combine. (The frosting will be pourable at this point; it will thicken as it cools.) Pour the warm frosting over the hot cake.

Let cool completely and cut into bars.

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Recipe Source

Adapted from Aimee Sanders, an assistant systems editor for The Post, (and her mother and grandmother).

Tested by Randy Richter.

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Nutritional Facts

Calories per bar: 141

% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 4g 20%

Cholesterol: 24mg 8%

Sodium: 31mg 1%

Total Carbohydrates: 21g 7%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 1g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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