This rich and damp chocolate Texas sheet cake, also known as “Texas brownies,” is wonderful for family events, picnics, and potlucks. Pouring the smooth fudgy frosting over the cake right after it leaves the oven makes this a simple and fast dessert to prepare.
The History Behind This Classic Texas Sheet Cake Recipe
If you have not yet sampled this dessert, allow me to describe it: Texas sheet cake is a very moist, single-layer chocolate cake that dissolves in your mouth, crowned with a smooth, fudgy glaze applied directly to the warm cake upon exiting the oven.
The origin of this classic recipe, sometimes called “Texas brownies,” remains somewhat ambiguous; some sources suggest it appeared in a Texas newspaper, while others believe its name stems from its large dimension, baked in a jelly roll pan, likened to “the size of Texas.”
This sweet treat is guaranteed to please everyone, establishing it as the ideal chocolate cake for family gatherings, potlucks, and picnics.
Simply package the whole cake and take it wherever your plans lead!
Ingredients Required for the Chocolate Texas Sheet Cake Recipe
For the sheet cake portion:
- 2 cups all purpose flour
- 2 cups white sugar
- 1 cup butter
- 1 cup strong brewed coffee or water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk **(Should you lack buttermilk, mix 1/2 Tablespoon lemon juice into a measuring cup and then top with enough milk to reach 1/2 cup.)
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
For the FUDGY FROSTING:
- 1/2 cup butter
- 2 Tablespoons unsweetened cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions from Start to Finish
Step One: Melt together butter, cocoa and strong coffee or water in a small saucepan until the mixture just comes to a boil.
Step Two: Pour the hot liquid into a mixture of flour and sugar in a large mixing bowl.
Step 3: Add eggs, buttermilk, baking soda, and vanilla to the mixture and beat well.
Step 4: Try not to lick the beaters… Scratch that. Lick the beaters!!;)
Step 5: Pour batter into pan. ( The recipe calls for it to be poured into a jelly roll pan (17 1/2 x 11 inches), but this time, I used 2 disposable cookie sheet pans I purchased from the Dollar Store. That way I didn’t need to worry about making sure I got my pans back! It worked like a charm.) Bake at 400 degrees for 20 minutes or until the cake tests done in the center.
Step 6: Meanwhile, while the brownies are baking, prepare the frosting.
To make the frosting, in a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring constantly. Mix in the powdered sugar and vanilla until frosting is smooth. (I use my electric mixer to make sure it is really smooth.)
Step 7 *This is key* ~ Once the brownies are finished baking, pour the warm frosting over the brownies and spread out quickly and add sprinkles if you’d like. The frosting sets quite fast, so you don’t want to dilly dally on this step!
And just like that, you have the perfect make and take dessert for your next meal to share…or for you to just enjoy at home!
Other Desserts Recipes perfect for picnics & potlucks
- Grandma’s Strawberry Pie with jello is a favorite for Summer time.
- This rhubarb crisp has the best oatmeal topping ever!
- Two popular flavors in one make these peanut butter chocolate chip cookies irresistable.
- Layers of sliced bananas with a homemade pudding filling makes this banana cream pie a family favorite requested recipe.
Texas Brownies
The luscious and moist chocolate Texas sheet cake, alternatively called Texas brownies, is ideal for various social occasions like picnics, potlucks, and family get-togethers. Pouring the smooth fudgy frosting over the cake immediately upon removing it from the oven ensures this dessert recipe is both swift and simple.
Ingredients
Method
- In a large mixer bowl, combine the flour and sugar. Preheat oven to 400 degrees, and prepare a jelly roll pan by lightly spraying it with cooking spray.
- In a small saucepan, combine the butter, coffee or water, and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the mixing bowl. Add the buttermilk**, eggs, baking soda, and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into a 17 1/2 x 11 inch jelly roll pan. Bake at 400 degrees for 20 minutes or until brownies test done in the center.
- While brownies bake, prepare the frosting: In a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla with an electric mixer until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool on a wire rack. Cut and cut into 32 bars. **If you don't have buttermilk, pour 1/2 Tablespoon lemon juice into a measuring cup and add enough milk to equal 1/2 cup.
Notes
Should buttermilk be unavailable, mix 1/2 Tablespoon of lemon juice in a measuring cup and then add milk until the total volume reaches 1/2 cup.
In place of buttermilk, combine 1/2 Tablespoon of lemon juice in a measuring cup and supplement with milk to achieve a total of 1/2 cup.
