By Kelly Bogard
Have I ever told you how much I enjoy three-day weekends? If I haven’t, then I will now. I love them. It is a time to take a quick trip or relax with family and friends. Yet, I can still get my weekend chores done, too. You know—laundry, cleaning and all those things we put off during the week because we are just too busy. I also get to spend a little more time in my kitchen. The Labor Day weekend lets me bake my cake and eat it, too.
Labor Day originated from the Labor movement in 1882 in honor of those who worked to make this country great through hard work and determination. It was a way to say thank you to workers for the prosperity and greatness of the United States. So, what better way to celebrate than cake? Of course, being a born and raised Texan, I had to put a Lone Star spin to it.
1 cup salted butter
1 cup water
1/3 cup cocoa
2 cups sugar
2 cups flour
1-1/2 tsp. cinnamon
1 tsp. baking soda
Pinch of salt
1/2 cup sour cream
1 tsp. vanilla
1/2 cup salted butter
1/3 cup milk
1/4 cup cocoa
1/2 tsp. vanilla
4 cups powdered sugar
1/2 cup chopped pecans
We’re not really sure why this cake is called Texas Sheet Cake. Some say it has something to do with a recipe by Lady Bird Johnson in the 1960s. Others say it is because it has pecans in it. I like to think it is because it makes a cake as big as Texas.
First things, first. Preheat your oven to 350 degrees Fahrenheit. Now, in a small sauce pan, combine the butter, water and cocoa for the cake. Heat over medium heat until the butter is completely melted.
While that is heating, go ahead and mix together the dry ingredients for the cake in a large mixing bowl and set aside. Using a mixer, combine the eggs, sour cream and vanilla. Once the butter is melted, slowly add the dry mixture and the heated chocolate to the wet ingredients, alternating so as not to get the eggs too hot. Mix on medium until there are no lumps.
Pour the cake mixture into a large jelly roll or cookie pan. I use a 16-inch-by-12-inch-by-2-inch pan but a 15-inch-by-11-inch-by-2-inch pan will work as well. Place the cake in the oven, and bake for 20 minutes or until it passes the toothpick test.
While your cake is baking, use the same sauce pan as you did earlier to heat the butter, milk, cocoa and vanilla for the frosting.
Once melted, slowly stir in the powdered sugar and continue stirring until all of the lumps are gone. Then stir in the pecans.
Let the cake set out for 5 minutes. Then pour over the frosting, spreading it to cover the entire cake. Serve warm.
This cake is really a staple in Texas. From church luncheons to football tailgates, it travels well and is always a crowd pleaser. We hope you enjoy the extra day off this weekend and appreciate your hard work in making this state great.
From all of us at Texas Table Top, enjoy!
Texas Sheet Cake
Summary: Warm, moist and rich chocolate cake with a taste as big as Texas
- 1 cup salted butter
- 1 cup water
- 1/3 cup cocoa
- 2 cups sugar
- 2 cups flour
- 1-1/2 tsp. cinnamon
- 1 tsp. baking soda
- Pinch of salt
- 2 eggs
- 1/2 cup sour cream
- 1 tsp. vanilla
- Preheat oven to 350 degrees Fahrenheit.
- Heat butter, water and cocoa until butter is melted.
- Combine dry ingredients. Set aside.
- Mix together eggs, sour cream and vanilla.
- Slowly add dry ingredients and cocoa mixture to the wet ingredients. Continue mixing until all lumps are gone.
- Pour into a jelly roll or cookie pan.
- Bake for 20 minutes.
- 1/2 cup salted butter
- 1/3 cup milk
- 1/4 cup cocoa
- 1/2 tsp. vanilla
- 4 cups powdered sugar
- 1/2 cup chopped pecans
- Heat butter, milk, cocoa and vanilla until butter is melted.
- Slowly add powdered sugar, stirring to remove lumps.
- Mix in chopped pecans.
- Pour over the warm cake and spread to edges.
Prep time (duration): 15 minutes
Baking time (duration): 20 minutes
Number of servings (yield): 18-24