Chocolate Texas Sheet Cake
Ultra moist chocolate Texas sheet cake with warm fudgy cocoa frosting
PRINT PINServings 24
INGREDIENTS
Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup unsalted butter
- 1 cup water
- 4 tbsp unsweetened cocoa powder
- 2 large eggs
- 1 2 cup sour cream
- 1 tsp vanilla extract.
Fudge Frosting
- 1 2 cup unsalted butter
- 6 tbsp whole milk
- 4 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 3 1 2 cups powdered sugar
- 1 cup chopped pecans optional.
INSTRUCTIONS
Cake
- heat oven to 350 F and grease a 13x18 inch rimmed sheet pan
- whisk flour sugar baking soda and salt in a large bowl
- in a saucepan bring butter water and cocoa to a simmer whisking until smooth
- pour hot cocoa mixture over dry ingredients and whisk until combined
- whisk in eggs sour cream and vanilla just until smooth
- spread batter evenly in pan and bake until a toothpick comes out clean 18 to 22 minutes.
Frosting And Finish
- during the last 5 minutes of baking simmer butter milk and cocoa in a saucepan whisking until smooth then remove from heat
- whisk in vanilla then gradually whisk in powdered sugar until glossy and spreadable
- stir in pecans if using
- pour and spread frosting over hot cake and cool 30 to 60 minutes until set before slicing.
Notes
1. For thinner cake use a larger pan and start checking at 15 minutes. Swap sour cream with full fat plain Greek yogurt. Use Dutch process cocoa for deeper color or natural cocoa for classic flavor. Add 1 tsp espresso powder to the cocoa mixture for enhanced chocolate flavor
Nutrition
Calories: 380kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g