Description
Indulgent Texas sheet cake delivers rich chocolate bliss with a perfect balance of moist cake and glossy pecan-studded frosting. Lone Star State dessert magic promises pure comfort in each delectable, irresistible slice you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup butter (for cake)
- 1 cup water
- 2 large eggs
Chocolate and Seasoning Ingredients:
- ¼ cup cocoa powder (for cake)
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ¼ cup sour cream
Frosting Ingredients:
- ¼ cup butter
- ¼ cup cocoa powder (for icing)
- 1 box sifted confectioners’ sugar (approximately 1 pound)
- ¼ cup plus 2 tablespoons milk
- ½ teaspoon vanilla extract
- Optional: chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly grease a 13×18-inch sheet cake or jelly roll pan with butter or cooking spray.
- In a medium saucepan, combine unsalted butter, water, and unsweetened cocoa powder. Melt these ingredients over medium heat, stirring constantly until the mixture is smooth and well-incorporated.
- In a large mixing bowl, whisk together granulated sugar, all-purpose flour, and salt until evenly distributed.
- Carefully pour the hot butter and cocoa mixture into the dry ingredients, stirring continuously to create a uniform batter.
- Crack two large eggs into the mixture, adding them one at a time and mixing thoroughly after each addition. Incorporate baking soda, stirring until completely blended.
- Fold in sour cream and vanilla extract, mixing until the batter becomes smooth and glossy.
- Transfer the batter to the prepared pan, using a spatula to spread it evenly across the surface.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- For the icing, melt butter in a saucepan, then add unsweetened cocoa powder and milk. Bring to a gentle boil, stirring constantly.
- Remove from heat and gradually whisk in powdered sugar and vanilla extract until the mixture is completely smooth and free of lumps.
- Pour the warm icing over the hot cake, allowing it to flow down the sides and create a uniform coating.
- Optional: Sprinkle chopped pecans over the icing while it’s still warm.
- Let the cake cool completely in the pan for approximately 1 hour before cutting into squares and serving.
Notes
- Uncover the magic of a Texas-sized chocolate delight that transforms ordinary ingredients into an extraordinary dessert experience.
- Precision matters when mixing hot butter and cocoa, ensuring a silky-smooth base that promises rich, decadent flavor in every bite.
- Sour cream secretly adds incredible moisture, making this sheet cake impossibly tender and keeping it soft for days after baking.
- Homemade chocolate icing becomes the crowning glory, draping over warm cake like a luxurious chocolate waterfall that invites immediate indulgence.
- Pecans offer optional crunch, bringing delightful texture and nutty complexity to this classic Southern sweet treat that feeds a crowd effortlessly.
- Cooling the cake inside its pan allows flavors to meld and settle, creating a dessert that tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 370 kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg