TEXAS SHEET CAKE, Chocolate Cake Recipe

Start by making the chocolate mixture in a medium saucepan over medium-high heat.

Add 2 sticks of salted butter (1 cup) to the saucepan and allow it to melt.

Once the butter is melted, add 1 cup of water and 4 tablespoons of unsweetened cocoa powder to the saucepan.

Whisk the mixture together and bring it to a boil, keeping an eye on it to prevent overflow.

Once boiling, turn off the heat and remove the saucepan from the burner.

In a large mixing bowl, add 2 cups of all-purpose flour, 2 cups of white granulated sugar, 0.5 teaspoons of salt, and 1 teaspoon of baking soda, then whisk together until fluffy.

Make a well in the dry ingredients and pour in the chocolate syrup mixture, blending it together.

In a medium bowl, crack 2 eggs and beat them, then add 0.5 cup of sour cream and 1 teaspoon of vanilla extract, whisking until combined.

Add the egg mixture to the cake batter and blend until smooth.

Prepare a 17 by 12 inch sheet pan with baking spray that contains flour, then pour the batter into the pan and smooth it out.

Preheat the oven to 350°F and bake the cake for 20 minutes, performing a toothpick test to ensure it comes out clean.

Once baked, let the cake rest on the stovetop for 15 to 20 minutes to cool slightly.

For the icing, melt 1 stick of salted butter in a medium saucepan over medium-high heat.

Add 6 tablespoons of milk and 4 tablespoons of unsweetened cocoa powder to the melted butter, blending until smooth.

Add 16 oz of powdered sugar and 1 teaspoon of vanilla extract to the mixture, whisking until combined.

Pour the icing over the warm cake quickly, spreading it to the edges before it sets.

Optionally, add chopped nuts like pecans or walnuts to the icing before it sets, if desired.

Let the icing set for a few minutes before slicing the cake into pieces.

Equipment Needed

Spice Level: