Texas Sheet Cake
Food and Drink

Excerpted from No Girls Allowed: Cookbook for Men, by Greg Ford; ©2013 Greg Ford, Published by Front Table Books, an imprint of Cedar Fort, Inc.

Texas Sheet Cake

"It may actually be a brownie…but who cares?"

greg ford
Serves: 15–20


For the cake:

2 cups flour

2 cups granulated sugar

1 teaspoon baking soda

1 pound butter

1 cup water

4 tablespoons unsweetened cocoa

1 cup buttermilk

2 eggs, beaten

1 teaspoon vanilla


For the frosting:

1/2 pound butter

4 tablespoons unsweetened cocoa

6 tablespoons buttermilk

1 16-ounce box powdered sugar

1 teaspoon vanilla

1 cup pecans, chopped

To make the cake: Preheat oven to 400°F. Mix flour, sugar and baking soda in a mixing bowl. Melt butter, and add water and cocoa. Stir until well mixed. Bring cocoa mixture to a boil, and pour into flour mixture. Add buttermilk, beaten eggs and vanilla. This will be a thin batter. Pour into cookie sheet (with high sides). Bake for 25–30 minutes. Let cool slightly, and pour on frosting.

To make the frosting: Mix the first three frosting ingredients in a saucepan, and bring to a boil. Stir in remaining ingredients until smooth. Pour frosting on cake.

Both frosting and cake should be warm when icing. Refrigerate for a least 2 hours before serving.