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Texas Sheet Cake

 

My neighbor lady gifted this delicious cake to me years ago when I was fresh out of college and living in my first apartment.  I begged her to give me the recipe the very next day.  I have made it for so many occasions over the years, and especially for large gatherings such as family reunions.  It has always been a huge hit.

This is the quickest homemade cake you will ever make…I promise.  Here’s all I did to make it…

  • I brought some butter, water and cocoa just to a boil and removed it from the heat.  Then I added some eggs, sour cream and dry ingredients.
  • I poured the batter into a greased sheet pan and baked it until done.
  • And lastly I whipped together a quick and easy cocoa icing, 5 minutes tops… added lots of pecans, and spread it over the warm cake.

Make this cake for your next big gathering.  You might want to make two.  It will disappear that fast.

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Texas Sheet Cake


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 12 Servings

Ingredients

FOR THE CAKE

  • 2 cups all purpose flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 sticks butter, unsalted
  • 1 cup water
  • 4 tablespoon cocoa, such as Hershey’s
  • 1 cup sour cream
  • 2 eggs
  • 1 teaspoon pure vanilla extract

FOR THE ICING

  • 1 stick butter, unsalted
  • 4 tablespoons cocoa, such as Hershey’s
  • 6 tablespoons milk
  • 2 cups powdered sugar
  • 1 cup coarsely chopped pecans

Instructions

Preheat oven to 350 degrees.

Lightly grease but do not flour a 15 x 10 x 1 inch cookie sheet.

FOR THE CAKE

  1. In a medium bowl, whisk together the flour, sugar, salt and baking soda and set aside.
  2. Add the butter, cocoa and water to a large saucepan over medium heat.  Bring mixture just to a boil and remove from heat.
  3. Using a hand mixer add the sour cream, eggs and vanilla and mix to combine.
  4. Add the dry ingredients  and mix just to incorporate.  Do not over mix.
  5. Pour mixture into prepared pan and bake for approximately 25 to 30 minutes until a toothpick inserted in the center comes out clean.

FOR THE ICING

  1. Bring the butter, cocoa and milk to a boil over medium heat and remove.
  2. Add the powdered sugar, vanilla and pecans and mix with a wooden spoon until well combined.
  3. Spread icing evenly over warm cake for best spreading consistency.

Notes

It’s best to spread the icing over the cake while it’s still warm for the best spreading consistency.  Icing will be thin but is the perfect amount for this cake.

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