I referenced this recipe in a 2008 blog post. However, I don't recommend this recipe - see below for the BEST Chocolate Cake Recipe, by Hershey's. This is just an historical recipe.
Mom’s Chocolate Cake aka Texas Sheet Cake
Recipe is from Texas, mid-1970s
2 Cups flour
2 Cups sugar
½ tsp salt
2 sticks butter
1 Cup water
3 Tbsp cocoa
1 tsp vanilla
1 tsp baking soda
½ Cup buttermilk
Sift flour with sugar and salt. In saucepan, melt butter with water and cocoa. Bring to boil. Pour over flour mixture. Add eggs, vanilla, baking soda and buttermilk. Mix well. Pour into prepared pan. Bake 20 mins at 350 degrees.
(FYI: original recipe calls for 1 stick Oleo, an old term for margarine, and ½ cup shortening)
1 stick butter
3 Tbsp cocoa
¼ Cup milk
1 box powdered sugar
1 tsp vanilla
½ Cup pecans
Melt butter. Add cocoa, milk, vanilla, powdered sugar. When mixed smooth, add pecans. Pour over cake.
Texas Sheet Cake is not a very chocolaty chocolate cake. It is a light cake, very light on the chocolate. I had to bake it longer and turn up the temp, but that was just my oven. I think the frosting is too sweet and definitely not chocolaty enough, and I used buttermilk in the frosting, not regular milk.
I recommend the Hershey’s Cocoa cake and frosting recipes which can be found on the Hershey’s Cocoa tin (also my favorite cocoa) or at this link. For comparison, they use this much cocoa:
Cake = ¾ Cup Cocoa and Frosting = 2/3 Cup Cocoa
My Dad used to tell a story about this chocolate cake, which Mom made often when we lived in Laredo, Texas 1971-1975. Mom would make the cake when Dad had guys from work over for dinner. Dad worked as an electrical engineer for a company across the border in Nuevo Laredo; he designed parts for the insides of televisions. As Dad tells the story, one day one of the guys was really late arriving for dinner, and when he did show up, he said he was driving around giving Mom time to make her chocolate cake. It’s probably just one of Dad’s usual made-up elaborations.
Although as I have said before, for the BEST Chocolate Cake, use the recipes (both cake and frosting) on the tin of Hershey's Cocoa and only use Hershey's Cocoa.
I do not have a photo of the Texas Sheet Cake when I made it, so here is a photo of a chocolate cupcake, a Hershey's chocolate cake/chocolate frosting cupcake:
Last week (Thanksgiving Week) after showing this to Steve while I was drafting blog posts, he wanted cake, so we bought the ingredients and I made the Hershey's chocolate cake:
I didn't get a good photo of a piece on a plate - I remembered I needed a photo after eating most of this piece. Nice photo, though, taken with my Kindle. This was just after my colonoscopy on Monday Dec 1st.
I made the frosting bittersweet. We don't like the frosting too sweet. I learned a frosting trick from a cupcake recipe - see this post - add powdered sugar a little at a time. I add the powdered sugar a heaping spoonful at a time, which is probably about a quarter cup. Then blend it completely before adding more. I made a double batch of frosting for this cake and I think I used about a cup and a half of powdered sugar (vs. 6 cups had I followed the recipe). The frosting was most excellent.