Texas Sheet Cake With Priya and Genevieve | NYT Cooking

Preheat the oven to 350°F (175°C).

In a large pot, melt 1 cup of butter over medium heat.

Add 1/2 cup of cocoa powder to the melted butter and mix until combined and smooth.

Pour in 1 cup of hot coffee and stir until the cocoa is fully dissolved and there are no lumps.

Remove the pot from heat and add 2 cups of sugar, 1 cup of sour cream, 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Fold the ingredients together until just combined, being careful not to overmix.

Pour the batter into a greased sheet pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

While the cake is baking, prepare the frosting by using the same pot: melt more butter and add cocoa powder, mixing until smooth.

Once the cake is out of the oven, pour the hot frosting over the warm cake and spread evenly.

Optionally, sprinkle 1 cup of pecans on top of the frosting.

Equipment Needed

Spice Level:

Dietary