Texas Sheet Cake
Need an easy dessert for your next party? This Texas Sheet Cake is just the thing. Made in a sheet pan, this delicious cake gets its distinctive texture being topped with warm chocolate icing.
Yield: 15 slices
Calories: 319kcal
Equipment
- 1 18'' x 13'' sheet pan
Materials
- 1 cup water
- 1 cup butter
- 3 tbsp unsweetened cocoa powder
- 2 cups sugar
- 2 cups flour
- ½ tsp salt
- 1 tsp baking soda
- ½ cup sour cream
- 2 eggs
- 1 tsp vanilla
Icing
- 6 tbsp milk
- ½ cup butter
- 3 tbsp unsweetend cocoa powder
- 3½ cups powdered sugar
Instructions
- Preheat oven to 350℉. Grease sheet pan.
- In a small bowl, mix together the sour cream, eggs, and vanilla. Set aside.
- Meanwhile, in a large separate bowl mix together the flour, sugar baking soda and salt. Mix in your sour cream mixture.
- Add water, butter, and cocoa powder to a small saucepan over medium heat. Bring to a boil. Once boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.
- Pour mixture into your greased sheet pan and smooth with a spatula to make sure it is dispersed in an even layer.
- Bake in preheated oven until it's set, about 15 - 20 minutes.
For the Icing
- When the cake is halfway through cooking, begin making the icing.
- Add milk, cocoa and butter to a saucepan. Bring mixture to a boil.
- Once boiling, remove it from the heat and stir in powdered sugar. Mix until there are no lumps.
- Pour hot icing over hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating.
Video
Nutrition
Calories: 319kcal | Carbohydrates: 71g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 107mg | Fiber: 2g | Sugar: 56g | Vitamin A: 98IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg