Texas Sheet Cake is one of my favorite chocolate cakes from my mother’s recipe book that she’s had for years! It’s another one of those recipes where I have no idea where it originated from, I just know I like eating it. One thing that makes it so delicious is the frosting has coffee in it! So we used Costa Rica Mission Arabica coffee for this particular recipe and found the chocolate flavors in the coffee helped bring out the chocolatey-ness of the cake as well (yes…chocolatey-ness…I think I just made up a new word!!!) We did not use nuts for this recipe either, but I think nuts might make it prettier! Lastly, I used a dark cocoa for both the cake and frosting, but you don’t have to. Let us know if you try any different variations of this recipe and also tell us how you like it! also, don’t forget to check the Butter + Cream Bakery / Custom Bakery. if you love bakeries you’ll love what they offer.
Step By Step Instructions With Photos
Add the powdered sugar slowly until the frosting reaches your desired consistency. I personally thought I may have added too much sugar, but my guests ended up loving the cake and said it was perfect. So just remember too much sugar for you might not be too much for someone else! You can also add nuts if you want them. I wasn’t sure if any of my guests coming had a nut allergy so I left them off. Once the frosting is made, spread as much as you want over the warm cake. You can eat it warm with gooey icing or like I did, place it in the refrigerator for the frosting to set.