|Nutritional Guidelines (per serving)|
This delicious, rich and moist Texas sheet cake is made with sour cream and cocoa, then it's topped with a chocolate frosting. Or you might like this version of the classic sheet cake and frosting made with buttermilk or sour milk.
This classic chocolate sheet cake is sometimes made with the addition of cinnamon. If you like the spiced chocolate flavor, feel free to add 1/2 teaspoon to 1 teaspoon of ground cinnamon.
Add chopped pecans or walnuts to the frosting if you like.
- 1 cup butter (2 sticks)
- 1 cup water
- 1/4 cup unsweetened natural cocoa powder (not Dutch processed)
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 2 eggs, beaten
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 1 teaspoon vanilla
- Frosting, below
- 1/2 cup butter
- 1/4 cup unsweetened natural cocoa powder
- 1/4 cup plus 2 tablespoons milk
- 1 box (1 pound) confectioners' sugar, sifted (approximately 4 1/4 cups sifted)
- 1/2 teaspoon vanilla
- 1/2 cup chopped walnuts or pecans, optional
Mix and Bake the Cake
Combine 1 cup butter, water, and 1/4 cup cocoa in a saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well.
Pour into a 15-by-10-by-1-inch jelly roll pan or sheet cake pan.
Bake at 350 F for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Frost the cake (below) while it's still hot.
Prepared the Frosting
When the cake is almost finished baking, combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring to a boil.
Add the confectioners' sugar and 1/2 teaspoon of vanilla mix well with electric mixer. Stir in walnuts or pecans, if using, and pour over the cake.
With a spatula or knife, spread the frosting to cover the hot cake.
Let the cake cool and then slice into squares to serve.