Texas Sheet Cake


"This is a wonderful cake recipe, given to me by a friend. Depending on your oven, you might need to bake a few minutes longer than the 15 minutes called for in the recipe."
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45 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  • Prep

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  1. For cake: Melt 1 cup margarine in a saucepan, stir in 1/4 cup cocoa & 1 cup water. Bring to a boil and remove from heat.
  2. In a bowl, mix 2 cups all purpose flour, 1 1/2 cup brown sugar, 1/2 tsp. salt, 1 tsp. soda, & 1 tsp. cinnamon, add to the warm cocoa mixture and beat well. Sir in 1/3 cup Eagle Brand Milk, 2 eggs & 1 tsp. vanilla.
  3. Bake for 15 minutes at 350 degrees in a greased and floured 14 1/2" x 9 1/2" cake pan.
  4. Prepare icing while cake is baking.
  5. Melt 1/4 cup margarine & 1/4 cup cocoa in a saucepan or in a microwave. Remove from heat. Sir in the rest of the can of Eagle Brand Milk, 1 cup powdered sugar, & 1 cup nuts. Pour over warm cake.


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