Posted on June 10, 2011 - by

Aunt Adeline’s Texas Sheet Cake

My friend Peggy has brought this cake to the past two choir potluck dinners and let me just tell you people fight for a square. Baked in a jelly roll pan, it doesn’t look like much, but it tastes delicious and feeds a crowd. Peggy lightened it up with applesauce and low-fat yogurt, so it’s not as caloric as it could be:)


1 stick of butter
1 cup water
4 heaping TBSP cocoa powder

2 cups flour
2 cups sugar
½ tsp salt
1 tsp soda

2 eggs beaten
½ cup applesauce
½ cup plain no-fat yogurt
1 tsp vanilla

Heat in a saucepan, melting butter & add water and cocoa powder.
Bring to a boil on stove and remove from heat.

Sift dry ingredients in a bowl

Beat all these ingredients and then blend with dry above and add in cooled chocolate liquid from saucepan

Pour into a greased & floured (or Pam sprayed) 15 x 10 x 2 “jelly roll” pan.
Bake at 375 for 20-22 minutes until a toothpick comes out clean.

Make frosting five minutes before cake is done and spread on cake while still hot and then let cool.

1 stick of butter
4 TBSP (or more for darker chocolate) cocoa powder
6 TBSP milk

1 pound box powdered Sugar
1 tsp. vanilla
½ cup chopped peanuts or pecans (nuts optional)

Heat & melt butter in saucepan with cocoa & milk but do not boil.  Remove from heat and beat into powdered sugar and vanilla.  Spread on hot cake.


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