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Texas Sheet Cake


This week is Hubs Birthday and he requested this for his cake.  Now it's not really a cake, not really brownies, it is somewhere in the delicious middle.  It is so easy to make and it's baked and frosted in under an hour.  This is a win, win, win.

Let's get started.  First, coat a 15 x 10 sheet pan with non stick spray and heat your oven to 375.

In a medium bowl, Mix together:

2 cups of flour
2 cups of sugar 
1/2 tsp of salt
1 tsp of baking powder

In a large saucepan, over low heat, combine until smooth:

1 cup of butter
1 cup of water
4 tbsp of unsweetened cocoa

Remove that from the heat and add the flour mixture to the cocoa mixture.  Stirring until smooth. 

Add 2 eggs, one at time, stirring well, until combined.  

The final step for the batter is to add 1/2 cup of sour cream and stir until well incorporated.

Pour into the jelly roll pan, making sure the batter is evenly distributed (it will be bubbly).

This will bake quick, check it at 20 mins, it might need up 25 mins.  

While that is in the oven, you will need to start the frosting, because (best part) you are going to pour it over the hot cake.  What?!??!?

In another medium saucepan, combine until smooth:

1/2 cup of butter
4 tbsp of unsweetened cocoa
5 tbsp of milk (1/4 of cup + one tbsp)

While that is on the stove, add to your stand mixer bowl, or medium mixing bowl -4 cups of powdered sugar, and 1 tsp of vanilla.

Add chocolate mixture and mix until smooth and creamy.

Immediately after removing the cake, pour the frosting over the cake and spread it until it is even.

I put mine in the frig for a couple of hours, but it can cool on the counter. 

We like it chilled, but I would also suggest room temperature.

Also, I would recommend serving it with a big glass of milk.






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