RECIPE: Rosemary’s Texas Sheet Cake

I was feeling a bit nostalgic this month. It’s nearing the first anniversary of my Grandma’s death and with Easter coming up, spring break, Little League season, you know…the usual busy life stuff and I needed a chocolate fix. While going through the recipe box, I ran over a recipe I haven’t had in YEARS! And how fitting, was that my Grandma always made it for Sunday dinner AND it contained chocolate in it for my fix. It was her ‘almost famous’ Texas Sheet Cake.

Rosemary’s Texas Sheet Cake
Mix in large bowl:
2 c sugar
2 c flour
½ tsp salt

Bring the following to a boil:
2 sticks oleo
1 c water
4 Tbsp cocoa

In a separate beat together:
2 eggs
½ c sour milk
1 tsp baking soda
1 tsp vinegar
1 tsp vanilla

Once the mixture is smooth, mix everything together. Pour in to a greased jelly-roll pan at 400 degrees for 20 minutes. While the cake is baking, prepare the frosting.

Bring the following to a boil:
1 stick oleo
6 Tbsp milk
4 Tbsp cocoa

Remove from heat once it starts to boil and add:
1 lb powdered sugar
1 tsp vanilla

Pour the warm mixture over the warm cake. Sprinkle with walnuts and devour! This works well for large gatherings and outdoor picnics as it doesn’t need to be refrigerated. Serve with ice cream for an extra yummy treat!

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