Texas Sheet Cake
This is by far the easiest and chocolatiest Texas Sheet Cake! Who wouldn't love an amazing chocolate cake covered in warm chocolate icing? This recipe is quick and easy and will please any crowd at home or at your next potluck! Enjoy!
Servings:
12
yield(s)
Prep Time:
30
mins
Cook Time:
20
mins
Total Time:
50
mins
Ingredients
Dry Ingredients
-
2
cup
flour
(250g baker's measure)
-
2
cup
sugar
(400g baker's measure)
-
1/2
tsp
salt
(3g baker's measure)
-
4
tbsp
cocoa powder
(28g baker's measure)
-
1
tsp
baking soda
(4.6g baker's measure)
Wet Ingredients
-
1
cup
butter
(230g baker's measure)
-
1
cup
water
(236.59g baker's measure)
-
1/2
cup
sour milk
(1/2 cup milk + 1 Tbsp vinegar)
-
2
eggs
(112g baker's measure)
-
1
tbsp
vanilla
(13g baker's measure)
Chocolate Icing
-
1
stick
butter
(113g baker's measure)
-
6
tbsp
milk
(90g baker's measure)
-
4
tbsp
cocoa powder
(28g baker's measure)
-
1
tsp
vanilla
(4.2g baker's measure)
-
16
oz
confectioner's sugar
(223g baker's measure)
-
1
cup
nuts
(optional)
Instructions
Sheet Cake
-
Preheat oven to 375 degrees F.
-
In a large mixing bowl, sift flour, sugar, and salt.
-
In a small sauce pan heat butter, water, and cocoa. Mix until smooth. Remove from heat and let cool.
-
Make sour milk by adding vinegar and set aside. After a few minutes add eggs, baking soda, and vanilla. Whisk until well combined.
-
Temper egg mixture by slowly adding chocolate mix a 1/2 cup at a time. This will prevent the eggs from cooking while you mix it in. Mix until fully incorporated.
-
Add wet ingredients to dry ingredients and mix. Pour into a half sheet pan (15 1/2 x 10 1/2 x 1) and bake at 375 degrees F for 20 minutes or until done.
Chocolate Icing
-
In a small sauce pan heat butter, milk, and cocoa powder and mix well. Remove from heat and add confectioners sugar and vanilla.
-
Frost with chocolate icing while cake is still hot. You can add your favorite nuts too if you want to add a little crunch. I recommend walnuts, pecans, or macadamia nuts!