Chocolate Texas Sheet Cake
User Reviews
5
Chocolate Texas Sheet Cake
Description
Chocolate Texas Sheet Cake combines cocoa powder with butter and water to create a flavorful cake batter enriched by eggs and sour cream. The batter is poured into a 10-inch by 15-inch jelly roll pan to achieve a thin sheet that bakes quickly at a high temperature, producing a moist, tender crumb. Once cooled, it's topped with a chocolate frosting prepared by melting butter, milk, and cocoa, then blending in powdered sugar and vanilla to form a smooth glaze.
The cake has a moist texture, slightly dense yet tender, layered with a glossy frosting that sets as it cools. This contrast between the cake and the frosting provides a satisfying bite. With its rich chocolate taste, it is suitable as a dessert for gatherings or a sweet snack cut into smaller servings.
To serve, cut the cake into 24 equal squares, allowing for manageable portion sizes. The recipe advises storing the cake covered at room temperature for 1 to 2 days or refrigerated for up to a week to maintain freshness.
Ingredients
For the cake:
- 1 cup butter (2 sticks)
- 1 cup water
- 1/4 cup cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the frosting:
- 1/2 cup butter (1 stick)
- 6 tablespoons milk
- 1/4 cup cocoa powder
- 3 1/2 cups powdered sugar sifted (1 pound)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees. Line a 10-inch by 15-inch jelly roll pan with parchment paper or nonstick spray. In a small saucepan, whisk together butter, water, and cocoa. Bring to boil; remove from heat.
- Meanwhile, in large bowl whisk together flour and sugar. Stir in boiled mixture. Beat in eggs, baking soda, vanilla, and sour cream. Pour into prepared pan and bake 20 minutes. Cool completely.
- While cake is cooling, in medium saucepan whisk together butter, milk and cocoa and bring to a boil. Remove from heat and stir in powdered sugar and vanilla until smooth. Spread on cooled cake while frosting is hot. Cool and cut into 24 bars.
Notes
- Use a 10-inch by 15-inch jelly roll pan for the best cake-to-frosting ratio.
- Cut the finished cake into 24 squares about 2 1/2 inches each for even portions.
- Store the cake covered at room temperature for 1 to 2 days or refrigerate up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 304kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 163mg | 7% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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