Some recipes refer to it as Texas Sheet
Cake. Being from Kansas, I’d prefer to think of it as Kansas Sheet Cake . . .
or simply as Chocolate Sheet Cake. My mom’s version includes a teaspoon
of cinnamon.
The recipe that follows contains both the
original sheet cake recipe and the adjustments needed to turn it into cupcakes.
Chocolate Sheet Cake
or Cupcakes Yield: 13x9x2” pan or 24 cupcakes
Cake
Put in a saucepan & bring to boil over medium heat:
1 stick (½ cup or ¼
lb. butter)
½ cup vegetable oil
1 cup water
4 tablespoons (¼
cup) unsweetened cocoa – I prefer dark chocolate cocoa
Then add: (to the saucepan)
2 cups all-purpose flour
2 cups granulated
sugar
Then, add and mix: (I remove the above mixture from the
stove and allow it to slightly cool. To be on the safe side (that is – to avoid
scrambling the eggs) drop a dollop of the cake mixture into the beaten eggs
before pouring egg mixture into the cake batter.
2 slightly beaten
eggs
½ cup buttermilk
(or sour milk)
1 teaspoon baking
soda
1 teaspoon ground
cinnamon
For sheet cake: Pour into a well greased or sprayed 13x9x2”
pan. Bake 20 to 25 minutes in a 350° preheated oven; rotate pan about half way
through baking. (If using a commercial half pan—allow 15 minutes baking time.) Cool partially and pour icing over top of cake; spread
icing with a spatula to cover surface.
For cupcakes: Line muffin tins with cupcake liners and then
ladle cake batter into tins, filling just about half full – remember that you
need to have enough space for the somewhat runny frosting to settle over the
cake. Bake 15 to 20 minutes in a 350° preheated oven. Use a toothpick to test
center – it should come out clean when cupcake is completely baked.
 |
| Fill cupcake liners just about half full of batter. |
 |
| Notice that there is enough space left in the cupcake liner for a layer of frosting to be added. |
Icing
Heat to boiling over medium heat:
1 stick butter
4 tablespoons (¼
cup) unsweetened cocoa – I prefer dark chocolate cocoa
6 tablespoons (¼
cup + 2 tablespoons) milk - I used almond milk
Then add . . .
1 lb. powdered
sugar (3 cups), sifted
1 teaspoon vanilla
1 cup chopped pecans
or walnuts – I prefer pecans
 |
| I "sift" the powdered sugar by running it through a mesh colander. This helps produce a smooth frosting. |
 |
| The powdered sugar is stirred into the cocoa and butter mixture. |
 |
| I ladled a small dipper of frosting over each cupcake. |
Recipe without photos
. . .
Chocolate Sheet Cake
or Cupcakes Yield: 13x9x2” pan or 24 cupcakes
Cake
Put in a saucepan & bring to boil over medium heat:
1 stick (½ cup or ¼
lb. butter
½ cup vegetable oil
1 cup water
4 tablespoons (¼
cup) unsweetened cocoa – I prefer dark chocolate cocoa
Then add: (to the saucepan)
2 cups all-purpose flour
2 cups granulated
sugar
Then, add and mix: (I remove the above mixture from the
stove and allow it to slightly cool. To be on the safe side (that is – to avoid
scrambling the eggs) drop a dollop of the cake mixture into the beaten eggs
before pouring egg mixture into the cake batter.
2 slightly beaten
eggs
½ cup buttermilk
(or sour milk)
1 teaspoon baking
soda
1 teaspoon ground
cinnamon
For sheet cake: Pour into a well greased or sprayed 13x9x2”
pan. Bake 20 to 25 minutes in a 350° preheated oven; rotate pan about half way
through baking. Cool partially and pour icing over top of cake; spread
icing with a spatula to cover surface.
For cupcakes: Line muffin tins with cupcake liners and then
ladle cake batter into tins, filling just about half full – remember that you
need to have enough space for the somewhat runny frosting to settle over the
cake. Bake 15 to 20 minutes in a 350° preheated oven. Use a toothpick to test
center – it should come out clean when cupcake is completely baked.
Icing
Heat to boiling over medium heat:
1 stick butter
4 tablespoons (¼
cup) unsweetened cocoa – I prefer dark chocolate cocoa
6 tablespoons (¼
cup + 2 tablespoons)
Then add . . .
1 lb. powdered
sugar (3 cups), sifted
1 teaspoon vanilla
1 cup chopped pecans
or walnuts – I prefer pecans
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