From the kitchen of One Perfect Bite...The original Texas sheet cake first appeared in the late 1950's. That cake, save for its shape, was much like a German chocolate cake that was baked in a rectangular form, rather than in layers. Since then, liberties have been taken with the original recipe and, to the dismay of purists, any cake that is larger than 9 x 13-inches can be called a Texas sheet cake. I needed a large cake for this weekend, and I thought this would be a perfect time to test a recipe for a sheet cake I found, here, on the King Arthur website. I'm really glad I gave this recipe a try. It is a down-home, family type of confection and it was just what I needed for this weekend. I made and froze the cake, sans icing, earlier in the week, and several hours before I planned to serve it, I brought the cake to room temperature and frosted it. I'm always leery about freezing cakes with chocolate icing because, in my experience, the chocolate clouds and I don't like the way that looks. This is a nice cake and I think those of you who do large scale entertaining might want to try this recipe for your next gathering. It would be perfect for Memorial Day or the 4th of July. Here is how the cake is made.
