100 Year Anniversary Texas Chocolate Cake

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Also known as Chocolate Sheet Cake, this southern dessert staple is nothing less than spectacular. Mama’s (or grandma’s) 100-year old recipe has been passed down from generation to generation, and we see why! This chocolate cake is moist, rich, and has a glaze icing that’s to die for. If you have a nut allergy, feel free to leave out the pecans (it’s just as good). For any occasion, you just can’t go wrong with this cake. It’s a family favorite for over 100 years!

Recipe by Janel Franklin and Sue Vaughn

100 Year Soft Chocolate Cake

stacked chocolate cake pieces



2 cups sugar

1 cup shortening

2 eggs

2 cups flour

1/2 cup cocoa

1/2 tsp. salt

1 cup buttermilk

1 cup boiling water

2 tsp. baking soda

1 tsp. vanilla


2 cups sugar

1/2 cup cocoa

1/2 cup milk

1/2 cup margarine

1 cup pecans, chopped

1/2 tsp. vanilla



Cream together sugar, shortening, and eggs. Beat well. Sift together 3 times flour, cocoa, and salt. Add and mix well buttermilk, boiling water, baking soda, and vanilla.

Spread into a greased 13″x9″x2″ baking pan. Bake at 350 degrees for 30 minutes.


Mix together in medium saucepan sugar, cocoa, milk, and margarine. Boil 1 minute. Add pecans and vanilla.

Leave this thin like syrup and pour over cake while icing is hot; reheat if needed. Will form a sweet glaze.

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