I have so many fun memories of this recipe in my youth. I started making it when I was a teenager, all my friends would come over after the church dances on the weekends and we’d make this recipe! It is so easy and fast to make I had it down to a 10 min’s from start to in the oven!
Once my friend Corey and I were working so fast that one of us forgot the baking soda… NOT GOOD. A case of too many cook’s in the kitchen. But that was a one time error.
The first time I made this recipe for my husband he was complaining about it, is it a cake? is it a brownie? Then he proceeded to eat at least 2/3rd of the pan! HA! These never last long and everyone loves them.
one of the easiest and yet most popular chocolate desserts - the classic Texas sheet cake!
- 1/2 C Butter
- 1 C Water
- 1/2 C Oil
- 4 Tbsp unsweetened cocoa powder
- 2 C granulated sugar
- 2 C all-purpose flour
- 1/2 C Buttermilk
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 C Butter
- 1/2 C whole milk
- 3 Tbs. unsweetened cocoa powder
- 1 Lbs Powdered sugar
- 1 tsp vanilla
- In a mixing bowl mix sugar and flour
- In a medium sauce pan add butter, water, oil and cocoa, bring to a boil
- Add to sugar/flour and mix
- Mix in buttermilk, eggs, vanilla and soda.
- Pour into a greased/floured jelly roll pan
- Cook 20 min at 350, let cool a few mins, then pour on the frosting.
- In a small saucepan bring the Butter, milk and cocoa to a boil.
- Pour over the powdered sugar and mix
- Once smooth add vanilla, mix
- Pour over the cake while it's still slightly warm, spread evenly.
Helen
This looks amazing as do all of your recipes , but I read you here in the UK and have no idea how much “a cube of butter” is , I have cups I bought especially for American recipes but no idea what “a cube” is …. Please help 🙂
catahoula 59
I’m hoping you have gotten an answer to your question by now but here goes–
I’m thinking by a cube–she probably means a stick which equals, 4 ounces, or eight tablespoons, or 1/2 cup. I live in the US and the term is usually a stick of butter. It makes it helpful when any of us posting a recipe that we use common terms and more definite descriptions such as cake flour, all-purpose flour, self rising or raising flour, not just flour, light brown or dark brown sugar not just brown sugar. Level or heaping, cold or room temp.–size of egg, ex large, large, medium etc. not just egg or eggs. These things always make a difference in the outcome of the product we are making.
We are all trying our best to use the proper ingredients so the end product can be enjoyed and not put in the garbage because the right ingredient wasn’t used. We are all connected by our love or enjoyment for baking yummy stuff.
Happy baking.
ml
Ashlee
I am so sorry! Even in America we call it different things! In the West coast we call it a cube, in the east they call it a stick! It’s 8 Tbsp of butter, I’ll work on going through old recipes and fixing that, thx for being so sweet about it.
emily archer
Dear Ashlee,
How much is the 1LB of powder sugar?
Do you mean the entire box of powder sugar? I should be looking….lol
I think we have powered sugar in the house. I will look.
Thanks,
Emily
Ashlee
it’s about 3-4 cups, but I usually weight ingredients. If your bag is 1 lbs than yes the entire bag, if it’s a 2 lbs bag then half he bag.