Texas Cake

As you are reading this I am on my way to the Lone Star state. Yes, I know – “Dallas, Texas at the end of July – are you crazy”?

The thought has crossed my mind once or twice.

But, this is not a leisure trip but a business one  – the business  being  getting my son launched on his college career (take a breath Mom, he’s gonna be fine – you on the other hand – not so much).

So, it’s only fitting that I post this – I mean how could I not, right?

I’d never thought about posting this recipe , and you’ll see why. I’ve been making this cake since I first met my husband. He’d grown up with it  and just assumed that everybody made it.

Evidently, “everybody” did not –  so I happily commandeered his copy of the recipe – and then of course I  started assuming that “everybody” made it too.

Well, “Everybody does not” as I learned once again this past week when a friend and his son came by for dinner – a friend of my husband’s from high school and a friend of mine from college (yeah, I know life is kinda strange that way, isn’t it? But that’s a story for another time).

Anyhow, when I was debating about dessert my husband said “you know, you can never go wrong with Texas Cake”.

- I thought it would be boring – after all everybody makes it, right? But, having a crisis erupt the day of the dinner   I decided Texas Cake  would be perfect.

After clearing the dinner dishes,  my son wasted no time dishing  out slabs of the cake. As II sat down I glanced over at our friend’s son who was scraping his plate clean – and then with a little prompting from me  happily went in for seconds telling his father that ” this is really good, we need to get this recipe “!!

Ah hem.

So, since it seems “everyone” does not make Texas Cake I have posted the recipe – and if a certain young man is reading this – this is for you!!!

Texas Cake – This cake is great at room temperature but is even better  cold IMO!

Serves (8 – 10)

  • 1 cup butter
  • 1 cup water
  • 2 oz. unsweetened chocolate
  • 2 cups flour
  • 2 cups sugar
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 eggs
  • 1/2 cup sour cream

Frosting:

  • 1/2 cup butter
  • 6 Tbsp. milk
  • 2 oz. unsweetened chocolate
  • 1 lb. of powdered sugar
  • 1 tsp. vanilla
  • 1/2 cup chopped pecans

Directions for cake:

  1. Pre heat the oven to 350 degrees. Spray a 9 x 13 inch pyrex casserole with cooking spray. Set aside.
  2. In a medium saucepan combine the butter, water, and  unsweetened chocolate. Cook over medium heat until the butter and the chocolate have  completely melted.
  3. Add the flour, sugar, salt, soda, eggs and sour cream to the melted butter/chocolate. Stir well to combine.
  4. Pour batter into the prepared pyrex dish. Bake 25 – 30 minutes until cake is baked through.
  5. Remove from oven.

Frosting:

  1. In a small saucepan combine the butter, milk and  chocolate. Melt over medium heat. Stir in the sugar, vanilla and pecans and mix until thoroughly combined. Pour over warm cake, spreading evenly. Let cool.

 

 

 

Comments

  1. says

    I know all about taking a cake for granted; I have done exactly the same with exactly the same cake! I started making it when my kids were young and we lived in North Carolina though I admit, they did not call it Texas cake there!

    It’s been far too long and I have a bbq this weekend…thank you my dear friend for a great reminder of the perfect picnic cake.

    Wishing you all the best with getting your son situated…if you were in Boulder now we could meet later; I’m heading up there today on this nice, cool morning. Just sayin. :)

    • says

      Hi Barb!!

      Yep, this definitely is a perfect BBQ cake – easy and no worries about smearing the frosting in route! Wishing I was in Boulder too but SMU is terrific!!

    • says

      Phew… I don’t feel so bad about my Texas Cake ignorance then!! Since I am going to be making a few more trips to Dallas I will definitely have to get recommendations from you!

  2. says

    I love Texas Sheet Cake – I’m excited to try your recipe since it has sour cream in it… I bet it’s super moist with a slight tang! I use buttermilk when I make it. I think this cake should be a staple in everyone’s home! :) So you’ll have to share the story of your husband’s high school friend = your college friend the next car ride that we have! Take care Nancy!

    • says

      He he… it’s a fun story and just goes to prove that the world is truly much smaller than we think!! This cake is definitely moist and fudgy – I’ll be interested to hear what you think about using the sour cream!

  3. says

    oh how long i have been dreaming of this cake, i think you may have just pushed me from the dying to make it state into the DEFINITELY making it asap state :) looks divine!

  4. says

    My mom made a version of this cake once many years ago, but I remember it being beyond amazing! Definitely need to bring it back with your recipe as a guide! Good luck with sending your son off to college (he’ll be just fine!). Can’t wait to take a trip to Texas myself. Thanks for the gorgeous recipe!

    • says

      This one is pretty fail safe – as long as you remember all the ingredients – (which I did once – not good!!)
      I’d recommend waiting to visit Texas until the heat has passed – it’s not as much fun when it’s 105 degrees out!

  5. kathy says

    Texas Cake, or Texas Bars, as we used to call them, is an unforgettable flavor in an awesome cake. Way to go, bringing this one back to life!!!!! I will be making it this weekend.

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