Growing up, I remember how much my father and my brother loved my Mom’s Texas Sheetcake. They would beg her to make it for birthdays, holidays, and any kind of family celebration. I even recall one Texas Sheetcake that had been decorated with an orange Cleveland Browns football helmet that we enjoyed while watching our hometown team in play-off game. So of course when I grew old enough to learn how to bake, Texas Sheetcake became part of my recipe collection too. And now I can say without a doubt- it is my son Jack’s very favorite dessert. He begs me to make it on his birthday and to send it in to school whenever there is some sort of event that calls for baked goods. I’ve even been known to pre-cut the cake and nest pieces into jumbo-sized cupcake liners to make it easier for teachers to pass out individual slices!
There are a million variations of this recipe out there- but they all lead to a thin cake baked in a jelly roll pan that is known for its creamy chocolatey yumminess. I have tasted a few other Texas Sheetcake recipes over the years at other people’s homes or at bake sales, and I have never found one that I like better than the one that my Mom made. I guess you love best whichever kind of Texas Sheetcake you grew up with!
So here’s how it’s made: