This is an easy and very good potluck cake. Serves several.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.

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  • Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.

  • Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.

  • To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.

Nutrition Facts

403.5 calories; 3.7 g protein; 55.9 g carbohydrates; 58 mg cholesterol; 231.8 mg sodium. Full Nutrition

Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2006
Excellent taste and texture. For those of you that are ending up with crumbly cake you are over mixing the batter. Mix it just enought to get it all blended. Read More
(76)

Most helpful critical review

Rating: 1 stars
10/05/2003
Would you like a little cake with your frosting!?! My friend and i made this cake and hated it. the frosting was at least three times as thick as the cake. the cake turnes out extreamly dry and brittle. this also not the easiest cake to make. i would not recommend making this cake for anytype of occasion. Read More
(24)
133 Ratings
  • 5 star values: 105
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/23/2006
Excellent taste and texture. For those of you that are ending up with crumbly cake you are over mixing the batter. Mix it just enought to get it all blended. Read More
(76)
Rating: 5 stars
01/13/2006
Have the made the same thing for many years...people love it. Some differences though I do not use walnuts in the batter for one and bake it at 350 degrees on 11x17 cookie sheet. In the icing I use cream or half & half. Bring the icing to a gentle boils adding the powdered sugar at the very end just before frosting the cake (which should still be warm). Read More
(72)
Rating: 1 stars
10/04/2003
Would you like a little cake with your frosting!?! My friend and i made this cake and hated it. the frosting was at least three times as thick as the cake. the cake turnes out extreamly dry and brittle. this also not the easiest cake to make. i would not recommend making this cake for anytype of occasion. Read More
(24)
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Rating: 5 stars
03/11/2004
I've been making this recipe for many years. This is the cake that Lady Bird Johnson makes for LBJ. Now I figured if it's good enough for the Ol' Pres and he's a genuine Texacan...I'll give it a try. I wasn't sorry. Give this a try. Very good. Thank you. Read More
(22)
Rating: 5 stars
08/31/2010
made this the other night for a school function.. once i had already melted the butter i realized i only had 3/4 cup of sugar.. so i replaced the rest of the sugar with light brown sugar.. it worked cause they came out great!! i made the icing just as the recipe calls for but in half the frosting i mixed in 1/2 cup of walnuts and frosted half of the brownie/cake with plain frosting and half with nut frosting.. great recipe! wish i had some now.. Read More
(17)
Rating: 5 stars
07/14/2003
this was very good. I lost my recipe for Texas Sheet Cake years ago and this taste just like the one I lost. Read More
(17)
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Rating: 5 stars
07/16/2003
This was the first time I had ever made Texas Sheet Cake and it was easy and a HIT! Stays moist and is a favorite by many. Will definitely keep using this recipe! Read More
(15)
Rating: 4 stars
07/05/2003
This was incredibly easy and quick---kids loved it but my husband thought the icing was too sweet and not chocolaty enough. The cake stayed moist for days. The cake came out of the pan well too---I unmolded the whole sheet and used it to make a layer cake---worked very well. Read More
(9)
Rating: 5 stars
12/19/2011
I've been making this for years and it is always a hit. To those who think the frosting is too thick you need to frost the cake while the cake is still HOT. The frosting melts and is partially absorbed into the cake. There is no need to thin the frosting. Read More
(8)