Original Texas Sheet cake

            This is what many believe are the original School Brownies. I know our school always had the best brownies, everyone wanted them. Lo and behold, I find out when I am an adult that this is not original to my school cafeteria. This originated in Texas, according to the rumor mill. However, they do not mind when others take the recipe and use it for whatever they need it for. Even if that means to feed school kids.

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            Seriously, these are the best! They will remind you of your school days. Hot lunches were always better when there were brownies, oh and pizza! But, that is another recipe.

This sheet cake is filled with chocolate flavor and covered in a rich and smooth chocolate frosting. You make this in a jelly roll pan, which means you have a lot of servings in one pan.

This is not just any frosting on this dessert, oh, no! This is a stovetop frosting, more of a runny ganache. It is made with butter, milk, chocolate, powdered sugar and pecans.

Frequently Asked Questions:

            What is a jelly roll pan?

Many people use these as cookie trays for baking. They are 18 inches by 13 inches. So larger than a normal cookie baking tray. There are sides that are roughly ½ inch to 1 inch.

            What is the difference between a sheetcake and a regular cake?

The thickness and the dimensions. The sheet cake is 18×13, a regular cake pan is 9×13.

            Do I need to refrigerate this cake after baking it?

This does not have to be refrigerated, but it will last longer and stay moist for a longer time. You can cut and place the brownies into an airtight container and keep in the refrigerator. You can also just cover the pan with plastic wrap and set it in the refrigerator.

What do you need to make Original Texas Sheet cake

            1 tsp baking soda

            ½ tsp salt

            2 cups all purpose flour

            2 cups white sugar

            ½ cup sour cream

            1 cup butter

            2 eggs

            5 tbsp unsweetened cocoa powder

            6 tablespoons of milk

Frosting:

            5 tbsp unsweetened cocoa powder

            ½ cup butter   

            4 cups powdered sugar

            1 tsp vanilla

            1 cup chopped walnuts

How to make Original Texas Sheet cake

FIRST STEP:

Preheat the oven to 350*

Grease and flour a jelly roll pan

SECOND STEP:

Combine the flour, salt, sugar and the baking soda. Beat in the sour cream and eggs. Set to the side momentarily

a)

b)

In a saucepan, melt the butter, add in the water and 5 tbsp of cocoa powder. Bring to a boil and remove from the heat.

Allow to cool slightly and then mix with the egg mixture until well blended

a)

b)

THIRD STEP:

Pour the batter into the prepared pan

FOURTH STEP:

Bake for 20 minutes or until a toothpick inserted in the center comes out clean

Allow to cool completely

FIFTH STEP:

In a saucepan, combine the butter, milk and 5 tbsp of cocoa powder.

Bring to a boil, then remove from the heat.

SIXTH STEP:

Stir in the confectioner’s sugar and the vanilla until well blended.

Fold in the chopped nuts

Spread the icing over the entire dessert

Enjoy!

YUM!

Original Texas Sheet cake

Original Texas Sheet cake

Yield: 10
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 tsp baking soda
  •             ½ tsp salt
  •             2 cups all purpose flour
  •             2 cups white sugar
  •             ½ cup sour cream
  •             1 cup butter
  •             2 eggs
  •             5 tbsp unsweetened cocoa powder
  •             6 tablespoons of milk
  • Frosting:
  •             5 tbsp unsweetened cocoa powder
  •             ½ cup butter   
  •             4 cups powdered sugar
  •             1 tsp vanilla
  •             1 cup chopped walnuts

Instructions

FIRST STEP:

Preheat the oven to 350*

Grease and flour a jelly roll pan

SECOND STEP:

Combine the flour, salt, sugar and the baking soda. Beat in the sour cream and eggs. Set to the side momentarily

In a saucepan, melt the butter, add in the water and 5 tbsp of cocoa powder. Bring to a boil and remove from the heat.

THIRD STEP:

Allow to cool slightly and then mix with the egg mixture until well blended

Pour the batter into the prepared pan

FOURTH STEP:

Bake for 20 minutes or until a toothpick inserted in the center comes out clean

Allow to cool completely

FIFTH STEP:

In a saucepan, combine the butter, milk and 5 tbsp of cocoa powder.

Bring to a boil, then remove from the heat.

FOURTH STEP:

Stir in the confectioner’s sugar and the vanilla until well blended.

Fold in the chopped nuts

Spread the icing over the entire dessert

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 22gSaturated Fat: 18gTrans Fat: 4gCholesterol: 160mgSodium: 26mgCarbohydrates: 120gSugar: 18gProtein: 10g