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, when a bake sale is happening! It’s a ridiculously good cake, full of chocolate flavor and perfect for eating out of hand!
This is the cake that has that chocolate icing with just a bit of a crinkle and because the icing, while still warm, is drizzled over the cake when it’s hot from the oven. It really has three layers: the bottom chocolate layer, a thin, moist fudge-like layer and then the icing. Num. Awhile back, Cook’s Illustrated put out a recipe that “fixed” the chocolate sheet cake and eliminated that fudginess. For shame!
I tried it and we like this tried and true recipe better! I’m pretty sure this was a Paula Deen Recipe, although I couldn’t find this exact recipe on the net. I’m going with that!
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! This 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 bowl sized saucepan, add cocoa. Slowly add water, whisking as you add. Make sure to get into the corners. Place over medium hight 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 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. 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 overbake; 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 necessary
- 1 tablespoon vanilla
About 10 minutes before cake is done, begin to pepare 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.
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.
from the kitchen of http://www.frugalhausfrau.com
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 %