Texas Sheet Cake
First things first, Merry Christmas everybody! I hope the holidays are treating you well this year. My mom used to make this cake all the time. It’s really really really good. It’s more like frosted brownies and it’s delicious. You should make this. Today. Or tomorrow since you might be in a food coma already today.
I made these during my lunch break on a day that I worked from home. I sent them to work with hubby the next day so we wouldn’t eat them all!! These are REALLY good warmed up with a scoop of vanilla bean ice cream.
There are a few things about this recipe that just feel weird after all the baking I’ve done in the past few years. For one, you just throw all the ingredients together (this recipe is SO easy!) None of this adding flour and alternating with milk blah blah blah. It’s kind of refreshing to just throw everything in and turn on the mixer. You also boil butter and cocoa. Twice. It’s awesome. And don’t worry about the 3 sticks of butter. They’re totally worth it.
Texas Sheet Cake – from my mom – no idea where it’s originally from, although PW does have the same recipe posted on her cooking blog…
2 cups flour
2 cups sugar
1/2 cup sour cream
1 tsp salt
2 eggs
1 tsp baking soda
1/2 tsp vingar + 1/2 cup milk
2 sticks butter
4 tbsp cocoa
1 cup water
Preheat oven to 350.
Mix the flour, sugar, sour cream, salt, eggs, baking soda and buttermilk in a large bowl.
Bring the butter, cocoa and water to a boil.
Add at once to flour mixture. Mix well and pour into greased cookie sheet. The batter is VERY runny.
Bake 20 min at 350. While the cake is baking, you will have just enough time to clean up the mess you made, wash the dishes and prepare the frosting. It’s important to frost the cake immediately out of the oven, so no slacking here!
Frosting1 box powdered sugar (1 lb) – I just eyeball it to 1/2 of a 2 lb bag
1 cup chopped pecans
1 tsp vanilla
1 stick butter
6 tbsp milk
4 tbsp cocoa
Combine the following the powdered sugar, pecans and vanilla.
Bring remaining ingredients to a boil. Add to the sugar mixture. Ice cake right out of oven.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Jen, I totally love your blog. You always ahve the BEST treats! I LOVE the picture with all the cookies resting on the m&ms. GREAT idea! 🙂
Looks beautiful as always!
perfect use of pink! So interesting about how the cookies reacted to the way you rolled them! Thanks for the heads up!
Your cookies look great and that’s a good tip about getting them to look their best too. My kids and all their friends love these cookies. I’ve made them a few times since I first posted them and they never last long.
thanks for the link!
~ Michelle
Those are beautiful and perfect for such a great cause
What an adorable picture! Also helps that they are for a great cause! 🙂
M&Ms are my favorite treat and I love that during this month everything is PINK! The cookies look fantastic.
I am bummed I missed your Power of Pink contest as I was utilizing October to raise awareness around breast cancer too! I made some cookies and have a post on my site: http://katskitchenplace.blogspot.com/2009/10/october-is-breast-cancer-awareness.html
I like the chocolate cookie base of your cookies! Thank you for sharing. Looking forward to checking back and seeing all what people make towards your challenge 🙂
A chocolate cookie topped with chocolate candies? What could be better? Perhaps a tall, ice cold glass of milk to go with them! They look divine. I’m wondering if you might skip the rolling and flattening by creating a wide log of dough (without M&Ms), slicing to the thickness desired, then pressing candies on top? Seems like the dough might be fairly easy to shape into a log. A quick pop into the fridge before slicing would help firm it up. Just a thought! I can’t wait to try them.
Best,
Casey
http://www.tastestopping.wordpress.com
P.S. Not sure if I’ve invited you before, but I’d love to publish any of your photos that FoodGawker and TasteSpotting decline! Thanks. 😀
I love the dark chocolate and pink M&M contrast. What fantastic cookies:)
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I just made your recipe for these cookies yesterday and took them to church. The kids went nuts and they’ve never turned out as pretty as they did this time. Thanks for the helpful tips because my m&m cookies have never turned out prettier! 9 minutes was also perfect timing as well.
Both pretty and I’m sure delicious! I love how you showed the comparison between batches to give better suggestions for prettier cookies. The final batch are definitely the prettiest of the bunch. I love that the pink pops w/the chocolate cookie.