Chocolate Texas Sheet Cake
Thin, fudgy Chocolate Texas Sheet Cake with warm cocoa frosting
PRINT PINServings 20
INGREDIENTS
Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- ½ tsp fine salt
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ½ cup sour cream
- 2 large eggs
- 2 tsp vanilla extract
- nonstick spray for pan.
Frosting
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 6 tbsp milk
- 3.5 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans optional.
INSTRUCTIONS
Cake
- Preheat oven to 350 F and grease a 13x18 inch rimmed sheet pan
- whisk flour sugar baking soda and salt in a large bowl
- combine butter water and cocoa in a saucepan and bring to a boil while whisking
- pour hot cocoa mixture over dry ingredients and whisk until smooth
- whisk sour cream eggs and vanilla in a separate bowl then whisk into batter until fully combined
- pour batter into pan and spread evenly
- bake until set and a toothpick comes out with a few moist crumbs about 18 to 22 minutes.
Frosting
- During the last 5 minutes of baking heat butter cocoa and milk in a saucepan until just bubbling then remove from heat
- whisk in powdered sugar and vanilla until smooth and spreadable adding 1 to 2 tsp more milk if needed
- spread frosting over the hot cake right after baking and sprinkle pecans if using
- cool 20 to 30 minutes for easiest slicing or cool completely for clean squares.
Notes
1. Use buttermilk instead of sour cream in equal amount 2. add 1 tsp espresso powder to intensify chocolate 3. for a thinner glaze reduce powdered sugar to 3 cups 4. toast pecans for stronger flavor 5. store covered at room temperature up to 2 days or refrigerate up to 5 days
Nutrition
Calories: 380kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g