Linda - don't know about the pumpkin or fudge one, but here's an excellent one for Peanut Butter Texas Sheet Cake:

PEANUT BUTTER TEXAS SHEET CAKE

2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup water
3/4 cup butter or margarine
1/2 cup chunky peanut butter (may use creamy if you prefer)
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 tsp. vanilla extract

GLAZE:
2/3 cup sugar
1/3 cup evaporated milk
1 Tblsp. butter or margarine
1/3 cup chunky peanut butter (may use creamy if you prefer)
1/2 cup miniature marshmallows
1/2 tsp. vanilla extract

In a large mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, bring water and butter to a boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; add to peanut butter mixture. Mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° F. 16-20 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in the peanut butter, marshmallows and vanilla until marshmallows are melted. Spoon over warm cake and carefully spread over the top. Cool completely.

Recipe from Paula Anderson at MimiÂs Cyber-Kitchen.

**My notes: I made this in a 9 x 13 pan and baked it for 35 minutes. Oh my! This is DIVINE!

Chocolate Fudge Sheet Cake
1 cup coca-cola
1/2 cup oil
1/4 lb margarine
3 tbsp cocoa (unsweetened)
2 cup granulated sugar
2 cup all-purpose flour
1/2 tsp salt
2 large eggs
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla extract

~ICING

Directions

1/4 lb Unsweetened butter
3 tb Cocoa (unsweetened)
6 tb Cream or milk
1 ts Vanilla extract
1 c Chopped pecans
1 lb Confectioners' Sugar

In a saucepan, bring the Coca-Cola, oil, marjarine and cocoa to a
boil. In a bowl, mix the sugar, flour and salt. Pour in the boiling
liquid and beat well. Add the eggs, buttermilk, soda and vanilla and
beat well.

Pour batter into a greased and floured sheet cake pan and bake for
20-25 minutes at 350 degrees F.

Icing: In a saucepan, combine the butter, cocoa and milk/cream and
heat until the butter melts. Beat in the remaining ingredients.

Servings: 10 servings

I don't know if this is like your Texas Sheet Cake or not. We really like the White Texas Sheet cake.

Sue

Thanks, guys....that's the type of thing I am looking for.
Texas sheet cakes are great when you are making desserts for a crowd. Keep 'em coming.
Linda C

Sorry, no recipes but what a great idea. I love those cakes, I've tried the chocolate & white one, gotta try these!

Still looking for the pumpkin one. There is a lady in town that will make pies, cookies and cakes for a fee....and she makes her "special pumpkin sheet cake"...and it's wonderful1
But I want a recipe!!

Pumpkin Sheet Cake

1 (15 ounce) can canned
pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt

Frosting
1 (3 ounce) package cream
cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts

Directions:
1. In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
2. In another bowl, combine flour, baking soda, cinnamon, cloves, nutmeg and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
4. In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts. This sounds pretty good to me.

Sue

sounds good to me too....but I wonder if the cake part is a little dry...
Maybe I need to test it out! LOL ! And eat the test run!

No wait....that's 15 oz can of pumpkin isn't that the big can?....maybe moist enough.
Thanks...Linda C

Yes, test it Lindac! Then report back how it is. It does have a cup of oil so that should be okay unless it gets over baked. It isn't the big can of pumpkin, think that is 29 oz. I can smell it baking now. I have baked most of the day, Sour Cream Chocolate cake, cheese cake, two raspberry cream pies, an apricot pie, candied sweet potatoes and rolled out 18 Texas sized yeast rolls and put in the freezer to bake later. Oh, it already is later, after midnight. I will be waiting on a sheet cake report now :)

Sue