Although I’ve called Tennessee home for more than 30 years, in my heart I will always be a Texan. Born and raised in Dallas, I reluctantly moved to Nashville when my husband’s job transferred us. Still, I found a small sense of connection in Tennessee’s own deep ties to Texas history, including the many Volunteers who answered the call to defend the Alamo.

So when my dear friend Mary shared her grandmother’s Texas Sheet Cake recipe, I have to admit—I was skeptical.

“Isn’t she from North Carolina?”  “And she puts cinnamon in the batter?”

Like many people who grow up with a “right way” to make a beloved regional recipe, I was convinced I already knew what authentic Texas Sheet Cake should be. At that moment, I missed something far more important. I wasn’t just questioning a dessert—I was questioning a cherished family tradition. And that, truly, is the heart of Taste of Tradition.

A thousand apologies later, one bite of that cake did exactly what it needed to do. It humbled me, silenced my criticism, and reminded me that the best family recipes are never defined by geography or strict rules. They are defined by memory, by tradition, and by the love baked into every bite.

Mary smiled as she reflected on childhood visits with her grandmother, Meemaw. Whenever she knew Mary Catherine—as she lovingly called her—was coming to visit, Meemaw would always ask the same question: “What would you like me to make?” And the answer was almost always the same—her famous Texas Sheet Cake.

Like so many treasured grandmother recipes, there was never a handwritten recipe card on the counter. Meemaw cooked from memory and instinct, measuring by feel and experience rather than formal instructions. She moved easily through the kitchen, creating something familiar and comforting while Mary Catherine watched every step with admiration and wonder. It wasn’t just a recipe—it was a tradition carried in her heart.

One detail still makes Mary smile today. Meemaw never said margarine. To her, it was always “oleo.” That one simple word instantly transports Mary back to her grandmother’s kitchen—the rich aroma of warm chocolate in the air, the sound of family gathering, and the feeling of home in every bite of homemade Texas Sheet Cake.

A devoted chocolate lover, Mary never hesitated when given a choice of dessert. She couldn’t imagine choosing anything other than Meemaw’s Texas Sheet Cake. To this day, she laughs at how her brother almost always passed over the cake in favor of Meemaw’s chicken and dumplings. While she didn’t understand his choice then—and still isn’t entirely sure she does—she now sees it differently. They weren’t really choosing different meals at all. They were simply choosing different ways to experience the same thing: the unmistakable taste of a grandmother’s love.

Meemaw’s Texas
Chocolate Sheet Cake

From Mary Morgan Gattis (“Meemaw”)

Serves: A lot!
Prep Time: About 15 minutes
Bake Time: 20–25 minutes
Oven: 400°F

Cake Ingredients

Dry Ingredients

Chocolate Mixture

Wet Ingredients

Directions

  1. Preheat oven to 400°F. Grease and flour a sheet cake pan (cookie sheet/jelly roll pan).
  2. In a large mixing bowl, combine:
    • Flour
    • Sugar
    • Salt
    • Cinnamon
  3. In a saucepan, bring to a boil:
    • Water
    • Butter
    • Canola oil
    • Cocoa powder
  4. Pour the hot chocolate mixture over the dry ingredients and mix well.
  5. Add:
    • Buttermilk
    • Baking soda
    • Vanilla
    • Eggs
  6. Mix until smooth.
  7. Pour batter into the prepared pan.
  8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Icing

Ingredients

Directions

  1. Beat together the butter, evaporated milk, vanilla, and powdered sugar until smooth.
  2. Spread the icing over the cooled cake.
  3. Sprinkle generously with chopped pecans.