Description
This easy Texas Sheet Cake is the perfect take-along cake for your next gathering. It’s moist and fudgy with a melt in your mouth cocoa icing and it literally disappears within minutes!
Ingredients
Units
Scale
FOR THE CAKE
- 2 cups all purpose flour
- 2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter (2 sticks), 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
- 1/2 cup butter (1 stick), 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
- In a medium bowl, whisk together the flour, sugar, salt and baking soda and set aside.
- Add the butter, cocoa and water to a large saucepan over medium heat. Bring mixture just to a boil and remove from heat.
- Using a hand mixer add the sour cream, eggs and vanilla and mix to combine.
- Add the dry ingredients and mix just to incorporate. Do not over mix.
- 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
- Bring the butter, cocoa and milk to a boil over medium heat and remove.
- Add the powdered sugar, vanilla and pecans and mix with a wooden spoon until well combined.
- 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.