Texas Chocolate Sheet Cake
Whenever I think about a classic southern dessert, this Texas chocolate sheet cake definitely comes to mind. There's something about the thinner, spongy cake layer. Not to mention, this recipe is made with sour cream, and makes the cake so perfectly decadent and rich. Top it off with the chocolate powdered sugary glaze, with or without the walnut for a perfect dessert for a crowd. I love, love this cake so much. Keep reading to see how I make my classic Texas sheet cake.
Equipment
- 10 x 15 inch Jelly Roll Pan
- Large Mixing Bowl
- Whisk
- Measuring Cups
- Small Saucepan
Ingredients
Sheet Cake
- 2 sticks Unsalted Butter
- 1 cup Water
- 4 tbsp Cocoa Powder
- 2 cups Flour
- 2 cups Sugar
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1/2 cup Sour Cream
- 3 Eggs
Frosting
- 1 stick Unsalted Butter
- 3 tbsp Cocoa Powder
- 1/3 cup Milk
- 2 cups Powdered Sugar
- 1/2 tsp Vanilla Extract
- 1 cup Chopped Walnuts
Instructions
- Preheat your oven to 400 degrees. In a large bowl, mix together all of your dry ingredients for your cake. This will be your flour, sugar, salt and baking soda. In a small saucepan, melt two sticks of butter on medium heat then add in your cocoa and water. Whisk thoroughly then remove from heat, then add it to your dry ingredients. Mix.
- Making sure that your batter is not too hot, add in your eggs and sour cream and whisk until no clots are present. Add it to a greased 10 x 15 jelly roll pan. Bake for 20 minutes.
- While your cake's in the oven, rinse out the same saucepan then melt your butter and add in all the ingredients minus the nuts to the pan. Mix well then add in the nuts. Pour over cake and spread evenly with a spatula immediately when cake come out of the oven. Serve warm and enjoy!
Notes
- I've found this cake gets a funny flavor after 3-4 days at room temperature.
- You don't have to make it with the walnuts, but you could also substitute those for pecans if you wish to do so.
