I have a sweet tooth.
There, I said it. Although, if you have been following our Campground Cook recipes for any length of time, I suspect this confession comes as no great surprise.
I have a strong appreciation for candy, chocolate, cake, cookies, and just about anything else that qualifies as dessert. Ice cream, however, is an entirely different matter. Ice cream is more of a weakness, but I had better not get started talking about ice cream. We have a recipe to share, and I would hate to get distracted.
My bride Vicky has learned that my appetite for something sweet isn’t always easy to satisfy. Sometimes a cookie will do the trick. Other times, I find myself standing in front of the refrigerator, looking for something I know perfectly well isn’t there.
Grandma Cooper’s Iced Texas Sheet Cake, however, is definitely a step in the right direction.
And when I say a step, I might mean several.
A Little Chocolate and a Whole Lot of Grandma Cooper
Grandma Cooper had a way of making ordinary things feel extraordinary.
It wasn’t necessarily the ingredients she used or the amount of time she spent in the kitchen. It was the thoughtfulness behind what she prepared and the pleasure she took in sharing it with others.
Her kitchen was never simply a place where meals were prepared. It was a gathering place, a classroom, and occasionally a place where a young grandson learned that patience was considerably more difficult when chocolate was involved.
I cannot tell you how many lessons Grandma managed to camouflage as ordinary moments. Some involved responsibility, others involved generosity, and a few involved keeping your fingers out of something until it was ready.
I may have struggled with that last one.
Grandma Cooper’s Iced Texas Sheet Cake is another example of her warmth, generosity, and knack for turning simple ingredients into something extraordinary.
There is nothing particularly complicated about this cake. Butter, cocoa, sugar, flour, and a few other ingredients come together to create a wonderfully moist chocolate dessert. Then, while the cake is still hot, a rich chocolate frosting is poured over the top and finished with chopped walnuts.
The frosting settles into the cake’s surface, creating a sweet chocolate layer that makes waiting for that first piece an exercise in self-control.
And self-control, at least where chocolate cake is concerned, has never been my strongest quality.
Bringing Grandma’s Kitchen Into Our Campground
One of the pleasures of traveling with our RV is that we don’t have to leave our favorite family recipes behind.
Our kitchen may travel down the highway, but many of the things we prepare in it have been part of our family for generations.
Grandma Cooper’s Texas Sheet Cake is particularly well suited for those occasions when we have neighbors stopping by, family visiting the campground, or simply want something sweet waiting for us after a day of exploring.
The cake is prepared in a shallow jelly roll pan rather than a traditional deep cake pan. That means it bakes relatively quickly, cools faster, and can be cut into smaller portions for sharing.
Of course, the size of those portions is entirely up to the person holding the knife.
I tend to be rather generous with myself.
There is one consideration worth mentioning before you begin. Grandma’s recipe calls for a 10½-by-15½-inch jelly roll pan. Not every RV oven will accommodate a pan that size, so check the interior dimensions of your oven before gathering the ingredients.
Our RV kitchen has taught us that a little preparation can prevent a considerable amount of frustration.
If your oven cannot accommodate Grandma’s pan, a smaller batch in an appropriately sized pan may be the answer. Just remember that changing the depth of the batter can affect baking time.
Now, let’s get to the chocolate.
Grandma Cooper’s Iced Texas Sheet Cake
A rich, moist chocolate cake covered with warm chocolate frosting and chopped walnuts. Perfect for family gatherings, campground potlucks, or simply satisfying a sweet tooth.
Ingredients for the Cake
- 1 cup (2 sticks) butter
- 3 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 2 eggs
- ½ cup sour milk or buttermilk
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup water
Ingredients for the Chocolate Frosting
- ½ cup (1 stick) butter, melted
- ⅓ cup milk
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 1 cup chopped walnuts
Preparing Grandma’s Cake
Preheat your oven to 350°F.
Grease a 10½-by-15½-inch jelly roll pan and set it aside.
In a saucepan, combine the butter, one cup of water, and cocoa powder. Bring the mixture to a boil over medium heat, stirring occasionally until the butter has completely melted.
Remove the saucepan from the heat and set it aside.
In a large mixing bowl, whisk together the granulated sugar, eggs, and sour milk or buttermilk until combined.
Add the sifted flour, baking soda, baking powder, and salt. Mix until combined.
Carefully pour the warm butter and cocoa mixture into the bowl and stir until everything is thoroughly incorporated.
Pour the batter into your prepared jelly roll pan, spreading it evenly.
Bake for approximately 15 minutes, or until the cake is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Keep an eye on the cake during the final few minutes. RV ovens can have uneven heating, and a shallow cake can go from perfectly baked to overdone rather quickly.
Preparing the Chocolate Frosting
While the cake is baking, prepare Grandma’s chocolate frosting.
In a large bowl, combine the melted butter, milk, cocoa powder, and vanilla extract. Stir until everything is thoroughly mixed.
Gradually add the confectioners’ sugar, stirring until the frosting becomes smooth and pourable.
If you have ever attempted to mix four cups of confectioners’ sugar in a small bowl, you already know why I recommend using a large one.
There is no need to decorate the entire RV kitchen with powdered sugar.
Although I may have some experience doing precisely that.
The Finishing Touch
When the cake comes out of the oven, pour the chocolate frosting directly over the hot cake.
Spread it gently and evenly across the surface, allowing the warmth of the cake to help the frosting settle into place.
Sprinkle the chopped walnuts over the top.
Allow the frosting to set before cutting the cake into squares.
Grandma’s cake is delicious while still slightly warm, but allowing it to cool makes it easier to cut and serve.
And if a corner piece happens to disappear before the cake reaches the table, I wouldn’t be too quick to investigate.
Some mysteries are better left unsolved.
Around the Campfire
Can I make Grandma Cooper’s Texas Sheet Cake ahead of time?
Absolutely!
In fact, this is one of those desserts that works particularly well when you know company is coming.
Prepare the cake earlier in the day, allow the frosting to set, and cover it until you’re ready to serve.
If you’re taking it to a campground gathering, cut the cake into squares before leaving your campsite. It makes serving considerably easier, especially when everyone is standing around with a plate in one hand and a conversation in the other.
What if I don’t have buttermilk in the RV refrigerator?
You can make a simple substitute using regular milk and lemon juice or white vinegar.
Place 1½ teaspoons of lemon juice or white vinegar into a measuring cup, then add enough milk to reach ½ cup.
Stir and let it stand for approximately five to ten minutes before using it in the recipe.
It’s a convenient solution when you don’t want to purchase an entire carton of buttermilk for one dessert.
Can I leave out the walnuts?
Certainly.
Grandma’s recipe includes chopped walnuts, and I appreciate the texture they add to the chocolate frosting.
However, if someone in your family doesn’t care for walnuts, you can leave them out.
For those with a tree nut allergy, omitting the walnuts and checking the remaining ingredients for allergen warnings is especially important.
How should I store leftover Texas Sheet Cake in the RV?
Keep the cake covered in an airtight container.
Because Grandma’s frosting contains milk, I prefer refrigerating leftovers, particularly when we’re camping during warmer weather.
Allow the cake to cool before covering it, and remember that refrigeration will firm up the frosting.
A few minutes at room temperature before serving will help soften it again.
Can I freeze Texas Sheet Cake?
Yes!
Once the cake has cooled and the frosting has set, cut it into individual portions and wrap them well before placing them in a freezer-safe container.
This is particularly convenient when you want a little something sweet without preparing an entire dessert.
Of course, I cannot promise those frozen pieces will remain untouched for very long.
Not in our RV, anyway.
Final Thoughts: Some Recipes Are Worth Carrying Along
As Vicky and I continue our Cooper Shortcut Camping Journey, I find myself appreciating the little things that connect our travels with the people and places that helped shape our lives.
A familiar recipe can do that.
One moment, we’re enjoying a quiet afternoon at the campground, and the next, the aroma of warm chocolate reminds me of Grandma Cooper’s kitchen.
I can almost picture her standing there, preparing something wonderful from ingredients that most of us already have in our cupboards.
Grandma didn’t need anything fancy to make people feel welcome.
She understood that sharing something prepared with love could turn an ordinary afternoon into a memory worth keeping.
I suspect she would be pleased to know that her Texas Sheet Cake is still finding its way onto our table, even if that table happens to be several hundred miles from home.
And I imagine she would have something to say about my sweet tooth.
Probably while cutting me another piece.
After all, the sweetest part of Grandma Cooper’s recipes was never just what came out of the oven. It was the love that went into making them and the people who gathered around to enjoy them.
Until our next adventure, remember:
We’re not trying to get there first. We’re trying to enjoy getting there.
The Cooper Shortcut Camping Journey Trio 😊 PlusOne!
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