Texas Sheet Cake

Time

Yield

1 cakes

Ingredients

Ingredients

Cake

3 cubes margarine
3/4 cup Nestle Quick
3 cups sugar
1 tsp. vanilla
5 eggs
2-1/2 cup flour
1 dash salt
1-1/2 tsp. baking powder
Chopped nuts (optional)

Fudge Icing

1 stick margarine
3-1/2 tbsp. Nestle Quick
6 tbsp. milk
1 pkg. (1 lb.) powdered sugar
1 tsp. vanilla
1 cup chopped nuts (optional)

Instructions

Cake:
Melt butter in a pan, turn off heat. Add Nestle Quick, beat well, add sugar, vanilla and eggs one at a time. Add remaining ingredients. Bake in a slightly buttered cookie sheet with sides. Bake at 350ºF for 25-30 minutes. Cooked when a wooden tooth pick in center comes out clean. Frost with fudge icing.

Fudge Icing:
Bring margarine, Nestle Quick, and milk to a boil. Pour mixture over the powdered sugar. Mix then add the vanilla and nuts.

Author's Comments

It may happen when you are baking the cake that the sides will rise up and spill over the side of the pan. That is normal but won\'t always happen. Pour the icing on the cake when the cake is still warm but the cake can be cooled.

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5 Recipe Reviews

Miss Marshall

Miss Marshall reviewed Texas Sheet Cake on April 14, 2000

This has to be the best recipe for Texas Sheet Cake I have ever seen! The nestle quick is lighter than traditional unsweetened chocolate powder so the cake is lighter and fluffier. The fudge icing has to be one of the best things I have ever had and witht pecans in it it's wonderful! Thanks Victoria!
Christine

Christine reviewed Texas Sheet Cake on July 14, 2003

Could you please tell me what a "cube" of margarine is.......stick,tablespoon,etc.
CJ

CJ reviewed Texas Sheet Cake on July 20, 2003

Please...I need to know what a "cube" is as well! Sounds like a great recipe!
Kim

Kim reviewed Texas Sheet Cake on August 17, 2003

The cake was an absolute hit at a family potluck. I used 3TBSP. for 3 cubes. The cake was perfect. Thanks for the recipe!!!
judith

judith reviewed Texas Sheet Cake on November 21, 2004

Haven't tried this yet but "cubes" must mean "sticks" because look at the amount of sugar and flour. Could the 5 eggs (three more than you usually see for this cake) make up for the lack of a fat-based binder?