Chocolate Texas Sheet Cake Recipe

If you love chocolate then you will want to make this classic Chocolate Texas Sheet Cake. It has a fudgy sweet chocolate flavor and is very moist. When I make it for my family they devour it, a perfect crowd pleasure.

Grease and lightly flour a jelly roll pan (10” x 15”) or spray with cooking oil.

In a medium saucepan over medium heat add butter, water and cocoa powder. Stir to combine and the butter melts.

Bring to a boil, stirring frequently, then remove from the heat.

Add the sugar, flour, salt and baking soda.

Use a mixer and beat on low until combined and no lumps remain.

Add the eggs and sour cream beating until combined.

Pour batter into the prepared pan. Tap lightly on the counter to release some of the air bubbles. Bake in a preheated 375º oven for 22 minutes or until a toothpick inserted in the center comes out clean, do not over bake. Let cool completely.

Make the frosting but not until the cake is cool. In a medium saucepan add the butter, cocoa powder and milk.

Heat over medium heat until the butter melts and the mixture boils, stirring frequently. Remove from the heat.

To the hot mixture, add the powdered sugar and vanilla, beating until smooth and combined. Work fast so frosting doesn’t start to set up.

If there are any visible lumps in the frosting, use a strainer and pour hot frosting into the strainer and over the cake spreading the frosting to the edges, work quickly. If there are no lumps there is no reason to use a strainer, just pour the hot frosting over the cake and spread it out evenly.

Let the cake cool completely, slice and serve.

Texas Sheet Cake

• Difficulty: Intermediate
• Print

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Ingredients

CAKE INGREDIENTS

• 1 stick butter
• 1 cup water
• 4 Tbsp cocoa powder

• 2 cups granulated sugar
• 2 cups all purpose flour
• 1/2 tsp salt
• 1 tsp baking soda

• 2 eggs, slightly beaten with a fork
• 1/2 cup sour cream

FROSTING INGREDIENTS 

• 1 stick butter
• 4 Tbsp cocoa powder
• 6 Tbsp milk

• 1# powdered sugar
• 1 Tbsp vanilla extract

Directions

MAKE THE CAKE

1. Preheat oven to 375º.
2. Grease and lightly flour a jelly roll pan (10” x 15”) or spray with cooking oil.
3. In a medium saucepan over medium heat add 1 stick of butter, 1 cup water and 4 Tbsp of cocoa powder. Stir to combine and the butter melts.
4. Bring to a boil, stirring frequently, then remove from the heat.
5. Add the sugar, flour, salt and baking soda. Use a mixer and beat on low until combined and no lumps remain.
6. Add the eggs and sour cream beating until combined.
7. Pour batter into the prepared pan. Tap the pan lightly on the counter to release some of the air bubbles. Bake in the oven for 22 minutes or until a toothpick inserted in the center comes out clean, do not over bake. Let cool completely.

MAKE THE FROSTING

1. Make the frosting but NOT until the cake is cool. In a medium saucepan add the butter, cocoa powder and milk.
2. Heat over medium heat until the butter melts and the mixture boils, stirring frequently. Remove from the heat.
3. To the hot mixture, add the powdered sugar and vanilla, beating until smooth and combined. Work fast so frosting doesn’t start to set up.
4. If there are any visible lumps in the frosting, use a strainer and pour hot frosting into the strainer and over the cake spreading the frosting to the edges, work quickly. If there are no lumps there is no reason to use a strainer, just pour the hot frosting over the cake and spread it out evenly.
5. Let the cake cool completely, slice and serve.

http://www.InDianesKitchen.com