Texas Sheet Cake

A classic Southern chocolate sheet cake baked thin and tender, then topped with warm fudgy cocoa icing that melts right into the cake. Rich, simple, and perfect for feeding a crowd.

Yield: 12-16 slices
Prep Time: 15 minutes
Cook Time: 15 minutes
Special Equipment: 18x13 baking pan

Ingredients

• 1 cup water

• 1 cup salted butter

• 3 tbsp unsweetened cocoa powder

• 2 cups all purpose flour

• 2 cups granulated sugar

• 1 tsp baking soda

• 1/2 cup sour cream

• 2 large eggs

• 1 1/4 tsp vanilla

• 6 tbsp milk

• 2 tbsp unsweetened cocoa powder

• 1/2 cup salted butter

• 3 1/2 cups powdered sugar

Directions

1. Preheat oven to 350°F and grease an 18 x 13 inch baking pan.

2. In a saucepan combine water, butter, and cocoa powder over medium heat and bring to a boil while stirring.

3. In a bowl whisk flour, sugar, and baking soda. In another bowl mix sour cream, eggs, and vanilla.

4. Stir the sour cream mixture into the dry ingredients, then pour in the hot cocoa mixture and mix until smooth with no lumps.

5. Pour batter into the prepared pan and bake 15 minutes.

6. While the cake bakes combine milk, butter, and cocoa powder in a saucepan and bring to a boil. Remove from heat and stir in powdered sugar until smooth.

7. Pour the hot frosting over the hot cake and spread evenly. Let the icing set before slicing and serving.