Old-Fashioned Chocolate Texas Cake
Old fashioned chocolate Texas sheet cake with a fudgy cocoa icing poured on warm cake for a classic thin tender crumb
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INGREDIENTS
Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- ½ tsp fine salt
- ¼ cup unsweetened cocoa powder
- 1 cup unsalted butter
- 1 cup water
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon optional
- nonstick spray for pan.
Icing
- ½ cup unsalted butter
- 6 tbsp milk
- 3 tbsp unsweetened cocoa powder
- 3.5 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans optional
- pinch of salt to taste.
INSTRUCTIONS
Bake Cake
- heat oven to 350 F and grease a 10 by 15 inch sheet pan
- whisk flour sugar baking soda salt cocoa and cinnamon if using
- in a saucepan bring butter and water to a boil then whisk in cocoa and remove from heat
- pour hot mixture over dry ingredients and stir until combined
- whisk in sour cream eggs and vanilla until smooth
- spread batter evenly in pan and bake until a toothpick comes out with a few moist crumbs about 18 to 22 minutes.
Ice and Serve
- during last 5 minutes of baking melt butter in a saucepan then whisk in milk and cocoa and bring just to a simmer
- remove from heat and whisk in powdered sugar vanilla and a pinch of salt until glossy and pourable adding a splash more milk if needed
- stir in pecans if using
- pour icing over hot cake and spread quickly to the edges
- cool 20 to 30 minutes for set then slice and serve.
Notes
1. Use Greek yogurt or buttermilk in place of sour cream; add 0.5 cup mini chocolate chips to batter for extra richness; swap pecans for walnuts or omit nuts; for a 9 by 13 inch pan bake thicker cake 25 to 30 minutes and scale icing to taste; store airtight up to 3 days or refrigerate 5 days and bring to room temperature before serving
Nutrition
Calories: 380kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g