Chocolate Texas Sheet Cake
- Ready In:
- 1hr 25mins
- Ingredients:
- 15
- Serves:
-
24
ingredients
- 1⁄3 cup unsweetened cocoa powder (not Dutch process)
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup boiling water
- 1 cup unsalted butter, cut into small pieces
- 2 cups all-purpose flour
- 2 cups sugar
- 2 large eggs, at room temperature
- 1⁄2 cup sour cream
-
Chocolate Texas Sheet Cake Icing
- 1⁄3 cup unsweetened cocoa powder
- 1⁄2 cup unsalted butter, cut into small pieces
- 1⁄2 cup sour cream
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 cup chopped toasted pecans (or walnuts)
directions
- Preheat oven to 350 degrees.
- Spray a 13 x 9 9-inch metal baking pan with nonstick baking spray with flour.
- In a large bowl combine cocoa powder, baking soda, salt, boiling water and butter.
- Let stand for 10 minutes, stirring occasionally, until butter melts.
- Add flour, sugar, eggs, and sour cream to cocoa mixture and stir with a wooden spoon until blended.
- Spread batter evenly in prepared plan.
- Bake for 35-40 minutes or until a pick inserted in the center comes out with a few moist crumbs attached.
- Let cool in pan on a wire rack for 10 minutes.
- Meanwhile, make icing: in a medium saucepan, combine cocoa and butter.
- Cook over medium heat, stirring constantly, until butter melts and mixture is smooth.
- Remove from heat and whisk in sour cream and vanilla until smooth.
- Stir in powdered sugar until blended and smooth, then fold in pecans; use immediately.
- Spread icing over top of warm cake; let cool completely.
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