Texas Cake



This recipe was given to me by my best friend's mom. She said that it was given to her years ago by a lady in her late 80s. Both the cake and frosting/icing are easy and quick to make. The touch of cinnamon and vinegar add a different dimension to this, to where it's not just your normal chocolate cake.

★★★★★ 3 votes
Makes 20+ servings.
20 Min


2 stick
1 c
4 Tbsp
unsweetened cocoa
2 c
granulated sugar
2 c
all purpose flour
2 tsp
white vinegar
1/2 c
2 large
1 tsp
vanilla extract
1 tsp
ground cinnamon
1 tsp
baking soda


1 stick
4 Tbsp
unsweetened cocoa
5 Tbsp
1 lb
confectioner's sugar
1 tsp
vanilla extract
chopped walnuts, optional


1Preheat the oven to 350°F. Grease a 15x10 inch jelly roll pan; set aside. In a small saucepan, bring the 2 sticks butter, 1 cup water & 4 T. cocoa to a boil.
2Meanwhile, in a medium bowl, whisk together the sugar, flour, cinnamon and baking soda. Combine the milk, vanilla extract and eggs; temper with a few tablespoons of the heated cocoa mixture. Add both to the flour mixture, along with the white vinegar; mix well. (batter will be thin and runny)
3Pour batter into the prepared jelly roll pan and bake for 20 minutes. Remove from the oven and cool on a wire rack.
4While the cake is cooling, prepare the frosting:
In a medium saucepan, combine the cocoa, milk and butter; bring to a boil, whisking to mix well. Remove from the heat; add the vanilla extract, confectioner's sugar and chopped walnuts, if using (or you can frost the cake and top with the walnuts). Whisk until well blended. Immediately pour on the cake, spread with an offset spatula or knife (frosting/icing will start to set pretty quickly). Enjoy!

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy