Chocolate Texas Bars
Fudgy chocolate Texas bars with warm cocoa frosting poured over a thin sheet cake and cut into squares
PRINT PINServings 24
INGREDIENTS
Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup unsalted butter
- 1 cup water
- 4 tbsp unsweetened cocoa powder
- 2 large eggs
- 1 2 cup sour cream
- 2 tsp vanilla extract.
Frosting
- 1 2 cup unsalted butter
- 6 tbsp whole milk
- 4 tbsp unsweetened cocoa powder
- 3 1 2 cups powdered sugar
- 1 tsp vanilla extract
- 3 4 cup chopped pecans optional.
INSTRUCTIONS
Prepare and Bake
- heat oven to 350 F and grease a 13x18 inch sheet pan or jelly roll pan
- whisk flour sugar baking soda and salt in a large bowl
- bring butter water and cocoa to a boil in a saucepan then remove from heat
- pour hot cocoa mixture into dry ingredients and stir until smooth
- whisk in eggs sour cream and vanilla until fully combined
- spread batter evenly in pan and bake until set and a toothpick comes out with moist crumbs about 16 to 20 minutes.
Frost and Set
- during the last few minutes of baking heat butter milk and cocoa in a saucepan until steaming and smooth then remove from heat
- whisk in powdered sugar and vanilla until glossy and pourable then stir in pecans if using
- pour frosting over hot cake and spread quickly to the edges
- cool 30 to 60 minutes until frosting is set then cut into bars.
Notes
1. Use buttermilk in place of sour cream for a slightly tangier cake and thinner batter. Toast pecans for deeper flavor or omit for nut free. For clean cuts chill 15 minutes after cooling and wipe knife between slices
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g