Last weekend we got to cheer on our favorite grillers at one of our favorite summer traditions: the Great Lenexa BBQ Battle. I anticipate this weekend all year and when the day arrives I stake out our party nice and early. Not for the delicious smoked and rubbed meats, or the copious amount of beer flowing from the keg, but for the best picnic dessert there ever was. Texas Sheet Cake is always on the menu, and I make sure to get my fill before its gobbled up by the other revelers.
I am such a fan of Texas Sheet Cake, that I describe it often to the girls. It’s like a cross between a brownie and a birthday cake, I tell them, and you can’t stop eating it. Still, I was confused when we arrived to the party and Olivia asked me to point out the Lamb Cake. Now I love lamb, and I love cake, but that combination did not sound immediately appealing to me. Of course, I realized she thought I had been saying “Texas Sheep Cake,” and her adorable little 5-year-old brain took it from there.
Anyways, cute kid story aside, you should make this cake for your 4th of July party this weekend. (That is, of course, if you aren’t planning on buying the pie that remains from the Villagefest Pie Contest, which I have the honor of judging once again.) Stacy Fischer or Marilyn Senter rock this cake more than I ever could, but on the rare occasion I make it, here is my go-to recipe from Southern Living.