Texas Leaf Pie Recipe

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The Texas Sheet Cake has many names: buttermilk brownies, brownie cake, chocolate brownie cake, chocolate brownies, Mexican chocolate cake, Texas brownie cake, Texas cake, Texas pod cake, and cake of "old" chocolate, but everyone who's tasted can agree on the fact that it's just delicious, no matter what it's called.

Some people compare this cake to a German chocolate cake, adding nuts or grated coconut to the frosting. Although my recipe for German chocolate cake can't be missed, it has a few more steps than this. When I want something quick and simple, I trust Texas.

I often add roasted chopped nuts to the hot chocolate frosting, who could blame me? And then I prepare for compliments.

What is Texas Leaf Pie?

In addition to being outrageously rich, the Texas Sheet Cake is technically a giant chocolate cake that is eaten like a brownie. This recipe features a butter and cocoa frosting spread on a buttery chocolate cake that draws people from miles around.

How to Make a Texas Leaf Cake

Fortunately, this cake doesn't need any fussy equipment or mixers. All you need is a bowl, a saucepan, and a couple of spoons that you can lick when you're done. (Scroll down to see the full recipe with ingredients on the recipe card!)

  1. Combine butter, water, and cocoa in a saucepan and bring to a boil.
  2. In a bowl, mix the sugar and flour.
  3. Add the hot butter mixture.
  4. Then mix the eggs, vanilla, and sour cream.
  5. Pour the dough into a buttered or greased gelatin skillet and put it in the oven.
  6. Once the cake is out of the oven and cools down, it's time to make the frosting. In a small saucepan, boil the butter, milk and cocoa.
  7. Add the powdered sugar and vanilla and beat until smooth.
  8. Spread over the cooled cake while the frosting is hot to give it a glossy finish and an irresistible sticky layer between the cake and the frosting.

What is the best Texas Sheet Cake mold size?

I like to make a thinner cake for a higher icing to cake ratio, so I bake this recipe in a 10-inch-by-14-inch jelly pan.

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However, you can use a smaller pan, such as a 9 "x11" pan, just be sure to adjust the cook time and take it out when a toothpick inserted into the center of the cake comes out clean.

Texas Sheet Cake Variations:

You can really tell how beloved a recipe is famous for how many different variations there are, and this one is definitely loved! It would do Texans and dessert lovers everywhere a disservice if it didn't include at least some of the variations that make this cake so popular.

Here are a few:

  • Texas Leaf Cake with Buttermilk: I make my Texas Sheet Cake with sour cream, but if you want to use buttermilk that's fine too! However, you should add a little more butter. For every 1/2 cup of sour cream, substitute 1/2 cup of buttermilk and 1 tablespoon of butter.
  • Texas Cinnamon Leaf Pie: Ladybird Johnson made the cake famous by adding a teaspoon of cinnamon to the dough for a Mexican chocolate flavor that people freak out about.
  • Texas Leaf Cake with Coffee: Some cooks add black coffee instead of water to the dough to give the cake another body layer. If you love mocha, this variation is for you.
  • Texas Sheet Cake Cupcakes: Pour the dough into paper shells and bake, then freeze and everyone will get their own. This is a great compromise for nut lovers and nut lovers.
  • Almond Icing for Texas Leaf Pie: Use 1/2 teaspoon of almond extract and 1/4 teaspoon of vanilla extract in the frosting. Add chopped roasted almonds, if you dare.
  • Frozen butter: Mix 1 cup of creamy peanut butter with 1 tablespoon of vegetable oil until smooth. Then spread it on the cake while it is hot, let it cool in the refrigerator before serving.
  • Texas White Sheet Cake: To make the Texas Sheet Cake white, you can simply omit the cocoa powder in this recipe and add 1 teaspoon of almond extract instead to the dough. If the cakes were clouds, this would be the fluffiest!

Can you freeze Texas Sheet Cake?

Sure you can! Make sure it is covered and wrapped, but stored properly, it should last up to 2 weeks in the freezer.

If you freeze the cake, remove it from the freezer about 1 hour before serving and allow it to defrost with the lid removed to avoid condensation soaking through the top.

It doesn't take a trip to the Lone Star State to learn how to make the best Texas leaf pie from scratch – this one is big, bold, and beautiful. If you haven't done one before, get ready to go back to how easy it is to make and how quickly it will go away. Cuisine: American Preparation time: 20 minutes Cook time: 20 minutes Total time: 40 minutes Servings: 24 servings Calories: 299 kcal

For the cake

  • 1 cup (2 sticks) butter
  • 1 cup of water
  • 1/4 cup cocoa powder
  • 2 cups of sugar
  • 2 cups all-purpose flour
  • 2 lightly beaten eggs
  • 1 teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • 1/2 cup sour cream

For the frosting:

  • 1/2 cup (1 stick) butter
  • 6 tablespoons of milk
  • 1/4 cup cocoa
  • 1 pound powdered sugar, sifted
  • 1 teaspoon of vanilla extract
  • Preheat oven to 400 degrees. Coat a 10-by-14-inch pan of gelatin with nonstick spray.
  • In a medium saucepan, combine butter, water and cocoa. Boil it.
  • Meanwhile, in large bowl, mix together sugar and flour. Add the boiled mixture. Add eggs, baking soda, vanilla, and sour cream.
  • Pour into the prepared pan and bake 20 minutes. Cool completely.
  • While the cake cools, in a small saucepan bring the butter, milk and cocoa to a boil. Add the powdered sugar and vanilla and beat with an electric mixer or by hand until smooth. Spread on the cooled cake while the frosting is hot. Cool and cut into 24 bars.


Calories :: 299kcal


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