Texas Sheet Cake

If you do a search for Texas Sheet Cake there are a lot of different recipes that come up. This one, from Southern Living’s Best Ever Cakes and Pies Magazine, is my favorite. It is moist and chocolaty and just the way a chocolate sheet cake should be.

Texas Sheet Cake with Fudge Frosting

Make the frosting before taking the cake out of the oven, and spread it on the warm cake.

Sheet Cake Ingredients:

2 cups sugar

2 cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 (8oz) container sour cream

2 large eggs, lightly beaten

1 cup butter

¼ cup unsweetened cocoa

Sheet Cake Directions

Preheat the oven to 325⁰F.

Stir together sugar, flour, baking soda, and salt in a large bowl; stir in sour cream and lightly beaten eggs.

Melt the butter in a heavy saucepan over medium heat. Whisk in 1 cup water and ¼ cup cocoa. Bring the mixture to a boil, whisking constantly. Remove from the heat.

Stir cocoa mixture into sour cream mixture.

Pour the batter into a lightly greased 15 x 10 x 1 inch jelly-roll pan (or into two 8-inch round pans).

Bake at 325⁰F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

While the cake is baking, prepare the frosting.

Fudge Frosting Ingredients:

¼ cup butter

1/3 cup unsweetened cocoa

1/3 cup milk

1 (16oz) package powdered sugar

1 tsp vanilla extract

Fudge Frosting Directions:

Stir together the butter, cocoa and milk in a medium saucepan over medium heat.

Cook, stirring constantly, 3 minutes or until butter is melted.

Cook, stirring constantly, 2 more minutes or until slightly thickened; remove from heat.

Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.

Spread the frosting over warm cake.