It’s football season in Texas, and madness ensues from the Junior High level on through the pros, However, college rivalries reign supreme, and tail-gating becomes a competetive sport as well.

Texas sheetcake is a long-loved treat at tailgating. So, flip down your tailgate, grab a coveted parking spot, and fill your tummies after burgers with Texas sheetcake, a cross between a fudge brownie and grandma’s best layered chocolate cake. Don’t let the odd recipe and technique dissuade you from baking this family favorite! It gets better the longer it sits and you can freeze it, iced and all, ahead of time.

Heat oven to 350. Sift flour and sugar together into a large mixing bowl. Set aside. In a saucepan, bring to a rapid boil the shortening, water, and cocoa. Pour this mixture over the sifted flour and sugar. Add the remaining ingredients and mix well. Bake in a greased sheet pan (jelly roll pan or one inch-sided large cookie sheet) for 50 minutes. I have substituted a gluten free flour mixture and it works great!

Bring to a slow boil butter, cocoa, and milk. Mix with the sifted powdered sugar and vanilla.Add chopped pecans if you wish. Pour hot icing over warm cake. Yes, that’s right! Pour hot frosting over warm cake and let it set.


Be brave. Are you up to the challenge of Texas Sheet Cake?


2 cups flour

2 cups sugar

1 cup butter flavored crisco

1 cup water

1/4 cup cocoa

1/2 cup buttermilk

2 eggs

1 tsp baking soda

1 tsp baking


1/2 cup butter

1/4 cup cocoa

1/3 cup milk

2 cups sifted powdered sugar

1 tsp vanilla

Recipe, Tx Sheet Cake

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