Texas Sheet Cake

Thursday, December 25, 2008

First things first, Merry Christmas everybody! I hope the holidays are treating you well this year. My mom used to make this cake all the time. It’s really really really good. It’s more like frosted brownies and it’s delicious. You should make this. Today. Or tomorrow since you might be in a food coma already today.

I made these during my lunch break on a day that I worked from home. I sent them to work with hubby the next day so we wouldn’t eat them all!! These are REALLY good warmed up with a scoop of vanilla bean ice cream.

There are a few things about this recipe that just feel weird after all the baking I’ve done in the past few years. For one, you just throw all the ingredients together (this recipe is SO easy!) None of this adding flour and alternating with milk blah blah blah. It’s kind of refreshing to just throw everything in and turn on the mixer. You also boil butter and cocoa. Twice. It’s awesome. And don’t worry about the 3 sticks of butter. They’re totally worth it.

Texas Sheet Cake – from my mom – no idea where it’s originally from, although PW does have the same recipe posted on her cooking blog…
2 cups flour
2 cups sugar
1/2 cup sour cream
1 tsp salt
2 eggs
1 tsp baking soda
1/2 tsp vingar + 1/2 cup milk
2 sticks butter
4 tbsp cocoa
1 cup water

Preheat oven to 350.

Mix the flour, sugar, sour cream, salt, eggs, baking soda and buttermilk in a large bowl.

Bring the butter, cocoa and water to a boil.

Add at once to flour mixture. Mix well and pour into greased cookie sheet. The batter is VERY runny.

Bake 20 min at 350. While the cake is baking, you will have just enough time to clean up the mess you made, wash the dishes and prepare the frosting. It’s important to frost the cake immediately out of the oven, so no slacking here!

Frosting1 box powdered sugar (1 lb) – I just eyeball it to 1/2 of a 2 lb bag
1 cup chopped pecans
1 tsp vanilla
1 stick butter
6 tbsp milk
4 tbsp cocoa

Combine the following the powdered sugar, pecans and vanilla.

Bring remaining ingredients to a boil. Add to the sugar mixture. Ice cake right out of oven.

Bars and Brownies, Dessert, Family Favorites

2 comments »

18 Responses to “Samoas Rice Krispies Treats”

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Monica — February 10, 2014 at 8:49 am
If Carlos claims this is the best thing you have ever made … I might have to make them tonight!
- beantownbaker — February 10th, 2014 @ 9:57 am
  
  Let me know if you do. I was seriously SHOCKED when he said that.
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2

erin — February 10, 2014 at 10:14 am

OH. MY. LORD.
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3

Aimee@shugarysweets — February 10, 2014 at 6:34 pm

Yeah, I can see why these are the best ever!!!! Love Samoas!
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Tracy | Pale Yellow — February 10, 2014 at 8:37 pm
I grew up calling them Samoas and didn’t like them when I was selling them, but have since grown to love them. Great twist on a traditional rice krispie treat!
- beantownbaker — February 11th, 2014 @ 12:14 pm
  
  I can’t tell if the naming thing is regional or not. I know people who grew up in Indiana like me who call them Samoas. They’ll always be Caramel Delites to me.
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5

Dina — February 11, 2014 at 11:41 am

they look sooooo good!
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vanillasugarblog — February 13, 2014 at 8:17 pm
Sharing these in my friday link roundup!
Everyone needs to see these!
- beantownbaker — February 13th, 2014 @ 8:49 pm
  
  Thanks for sharing them!!
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Shannon — February 22, 2014 at 1:47 pm
oh jeez. caramel de lites here, too 🙂 these sound killer!
- beantownbaker — February 23rd, 2014 @ 12:47 pm
  
  You’re the first person I’ve met who calls them Caramel de Lites too!
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Shikha @ Shikha la mode — February 27, 2014 at 3:45 pm

I’ve been wondering why they aren’t always called Samoas!
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stephanie — March 18, 2014 at 7:48 am
Are the pecans there for the Samoa flavor or just an extra addition?
- beantownbaker — March 18th, 2014 @ 8:03 am
  
  They add some texture but you could leave them out if you wanted.
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Justin — March 19, 2014 at 9:47 am

Awesome recipe! Let me provide a little insight to the naming of the cookies (Caramel deLights vs Samoas my wife is a girl scout troop leader). The girl scouts rely on a few bakeries to produce their cookies. Caramel deLights are made by one bakery, while Samoas are made by another.
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Erin — April 12, 2014 at 9:25 am

Just made these – very tasty, but I had a lot of trouble with the caramel layer. It hardened so much, I couldn’t cut the squares. I had to heat them up a bit to cut through the caramel, and then they got rather sticky and did not cut cleanly. Followed directions exactly, not sure what went wrong…
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Shannon C — May 19, 2014 at 5:40 pm
On Sunday nights, my hubby leads a college-age Bible study group and I use the kids/young adults as my guinea pigs for trying new recipes. I made these yesterday and they LOVED them. Thank you for the recipe!
- beantownbaker — September 2nd, 2014 @ 6:59 pm
  
  So glad these were a hit for you! This has become my most frequently made and requested recipe that I’ve made.