YaYa’s Famous Chocolate Texas Sheet Cake Recipe

YaYa's Famous Chocolate Texas Sheet Cake Recipe​

YaYa's Famous Chocolate Texas Sheet Cake Recipe

This recipe was originally published on my old blog: MomAndWife.com March 7th, 2011. 

YaYa’s Famous Chocolate Texas Sheet Cake Recipe was in the top ten on my old blog, and one that I STILL receive emails asking for, so I’m thrilled to have it back online for y’all!

It’s a running joke in our family that we’re just gonna have “a sliver” of this cake every time YaYa makes it. She’ll leave it on the kitchen counter with a knife on the pan, and everyone walks by and cuts a tiny piece off…about a hundred times a day. Then the darn thing just magically regenerates. One Christmas YaYa made 7 sheet cakes because everyone “nibbled” on them so much. She also makes a White Texas Sheet Cake that is to die for, I’ll have to share that here soon as well. It was another I had up on my old blog, but I believe I called it almond cake back then because of the extract being such a big player. Imagine this recipe, but almond flavoring instead of chocolate. Swear I just gained 10 pounds picturing that magic.

Okay, onto YaYa’s Famous Chocolate Texas Sheet Cake Recipe!

A few tips from Mom when you’re making this:

  1. Always mix the wet and the dry ingredients separate.
  2. Make more than one.
  3. Do half with pecans, and half without if there are picky kids around.
  4. Don’t overmix anything, especially the frosting
  5. “Lindsey, don’t call it my famous recipe, everyone probably makes it the same way!”

Whatever, YaYa’s version has some sort of magic added, and like our other family recipes, it’s famous amongst friends and family alike. So I’m sticking firmly to the name.

 

YaYa's Famous Chocolate Texas Sheet Cake Recipe​

Our family favorite sheet cake recipe, perfect for just about any occasion. Make more than one, you'll need it.
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YaYa's Famous Chocolate Texas Sheet Cake Recipe​
Prep Time 10 mins
Cook Time 15 mins

Ingredients
  

Cake

  • 2 cups Sugar
  • 2 cups Flour
  • 2 sticks Butter
  • 4 tbsp Cocoa
  • 1 cup Water
  • 1/2 cup Buttermilk or Sour Cream (either works)
  • 1 tsp Cinnamon
  • 1 tsp Baking Soda
  • 2 Eggs - beaten

Icing

  • 1 stick Butter
  • 4 tbsp Cocoa
  • 6 tbsp Milk
  • 1 tsp Vanilla
  • 4 cups Confectioners Sugar
  • 1 cup Chopped Pecans

Instructions
 

  • Mix your flour and sugar together.
  • Bring the butter, cocoa and water to a rapid boil and pour over flour and sugar.
  • Add buttermilk, cinnamon, baking soda and eggs. Beat Well.
  • Pour this mixture into a buttered or greased and floured 10x15 inch pan.
  • Bake at 400° for 15 minutes, test to see if the center is still jiggly with a toothpick. (jiggly is a technical term). If it is in fact still jiggly, continue to bake checking to see if the center is fully baked in 5 minute increments.
  • Remove from the oven and place the pan on a rack to cool.
  • While your cake is cooling, make your icing.

Icing

  • Bring your butter, cocoa and milk to a boil.
  • Remove from heat and add remaining ingredients except for pecans.
  • Beat until smooth, add your pecans and pour over the cake while hot.

Notes

Be careful not to over mix the cake or the frosting. The cake won't be as fluffy, and the frosting will be tough.
Tried this recipe?Let us know how it was!

More?

If you have a sweet tooth, try these other dessert recipes! Ready for something savory to balance it all out? Add The Best Baked Macaroni and Cheese Ever Recipe to your plans this week!

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Lindsey Riel
HEY, FRIEND!

This is where I’m supposed to rattle on about how freakin’ cool I am and why you should care what I have to say. I’m gonna skip all that and just say I’m so glad you’re here! But if ya wanna get to know your new bff a little better, you can READ MORE HERE.

XO LINZ

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