Texas Sheet cake – it’s so inexpensive, so delicious and best of all, so easy and manageable. This is the recipe you want when your child’s school has a picnic, when you’re invited to a potluck or family reunion, when a bake sale is happening!
It’s a ridiculously good cake, full of chocolate flavor and perfect for eating out of hand! You probably know it: Texas Sheet Cake is the cake with the crinkly icing. That’s because the icing is drizzled over the warm cake.
It really has three layers: the chocolate cake, the center, which is a thin layer that’s almost fudgy and then the icing. Num. Awhile back, Cook’s Illustrated put out a recipe that “fixed” the Texas Sheet Cake and eliminated that fudginess. For shame!
I tried it (and of course it WAS good) but we like this tried and true recipe better! I’m pretty sure this was a Paula Dean recipe, although I think this is one of those recipes that has been passed so long no one knows where it came from, originally. Aren’t they the best?
Remember awhile back when I posted the recipe for Banana Sheet Cake? I mentioned I was hesitant to post a recipe on my frugal blog that required one to have a “specialty” pan, and then listed all the reasons why it might make good sense to go and buy one!
Texas Sheet Cake is one of those reasons!
Texas Sheet Cake
- 4 tablespoons unsweetened cocoa powder, sifted
- 1 cup water
- 1 cup butter, 2 sticks, cut in several pieces
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup sour cream
Preheat the oven to 350°F. Grease a Sheet Pan (I use a 10 1/2 by 15 inches, but an 18 x 12 x 1 pan will work, also) with butter, oil, or cooking spray.
In a medium-sized saucepan, add cocoa. Slowly add water, whisking as you add. Make sure to get into the corners. Place over medium high heat and then add the two sticks of butter, stirring as mixture comes to a boil. Set aside.
In a large bowl, mix together flour, sugar, baking soda and salt. Add the cocoa/butter mixture all at once and stir in. Whisk together eggs and sour cream. Add to bowl and gently stir together.
Pour the batter into the prepared pan and smooth out. Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes depending on size of pan. Do not over bake; cake will continue to cook for a moment or two out of pan.
- 4 tablespoons cocoa
- 6 tablespoons milk
- 1/2 cup butter (1 stick) cut into several pieces
- 1 pound powdered sugar, sifted if lumpy
- 1 tablespoon vanilla
About 10 minutes before cake is done, begin to prepare the icing. In a large saucepan, add cocoa. Slowly whisk in the milk. Turn on the heat to medium high, then stir in the cut butter and bring to a boil, whisking constantly. Remove from heat & off the heat, stir in the confectioners’ sugar and vanilla. The icing should be thin enough to pour – if not whisk in another tablespoon milk.
As soon as the cake comes out of the oven, drizzle the warm frosting mixture over the top. Let cool on a rack until frosting sets up before serving. This cake takes about two hours to completely cool – if you can wait that long!
You may wish to add a cop of chopped pecans, sprinkled across the icing or quickly mark off where slices will be and add a pecan or Candied Pecan to the center of each slice.
Based on 24 servings: calories 302; Total Fat 13 g 21 %; Saturated Fat 8 g 41 %; Monounsaturated Fat 4 g; Polyunsaturated Fat 1 g; Trans Fat 0 g; Cholesterol 51 mg 17 %; Sodium 220 mg 9 %; Potassium 62 mg 2 %; Total Carbohydrate 45 g 15 %; Dietary Fiber 1 g 4 %; Sugars 36 g; Protein 2 g 5 %; Vitamin A 8 %; Vitamin C 0 %; Calcium 2 %; Iron 5 %