This Texas Sheet Cake is a great recipe. A made from scratch chocolate sheet cake that’s almost as easy as one from a mix. I’ve made it several times and it always turns outs moist and delicious.
I think it’s actually better the morning after.
This one is definitely a keeper.
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- 1 cup butter melted
- 1 cup water
- 4 tablespoons cocoa
- 2 cups white sugar
- 2 cups white flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 ⁄2 cup sour cream
- 1 teaspoon vanilla
- 1 ⁄2 cup butter
- 4 tablespoons cocoa
- 6 tablespoons milk
- 1 lb confectioners' sugar
- 1 cup pecans chopped
- 1 teaspoon vanilla
- Put the butter, water and cocoa in a large pan and bring to a boil. Remove from heat and add the rest of the batter ingredients. Mix with electric mixer until smooth.
- Pour into an 11 x 16 x 1.5-inch jelly roll pan. Bake at 350° for 20 minutes.
- Bring the butter, cocoa, and milk to a boil. Remove from the heat and stir in the confectioners' sugar and the nuts. Add the vanilla.
- Pour on the cake as soon as it comes out of the oven.
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Tips And Tidbits About This Texas Sheet Cake
Choose a sturdy sheet pan, preferably one with at least 1-inch tall sides and a nice, flat base. Grease the baking sheet with nonstick spray and line with parchment paper, then grease the parchment paper.
Depending on your pan you might want to grease + flour the pan as it will make it much easier to remove the cake later!
Pour your batter into the prepared pan and smooth it into an even layer (as much as you can), using a spatula.
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Recipe based on one by mahatfield
Photo by May I Have That Recipe