Texas Sheet Cake is a quick and easy decadent chocolate cake smothered in a chocolate nut fudge frosting. This big, rich cake goes a long way because small pieces are best. It’s the perfect dessert for potlucks, pool parties, birthday parties, and family reunions.
Preparation:
Cook:
Level: Easy
Serves: 32
Ingredients
- 1 cup Butter
- 1 cup Water
- 4 tablespoons Cocoa powder without sugar
- 2 cups All purpose flour
- 1-¾ cup Sugar
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cups Sour cream
- 2 Eggs
- 6 tablespoons Milk
- ½ cups Butter
- 4 tablespoons Cocoa powder without sugar
- 3-½ cups Granulated sugar
- 1 cup Crushed walnuts
Preparation
Preheat the oven to 350 degrees. Grease and lightly flour a jelly roll pan (12 x 17 – 1 inch deep)
In a medium saucepan over medium-low heat, melt 1 cup of butter, add water and 4 tablespoons of cocoa. Bring mixture to a simmer; whisk frequently. Remove from fire; cool for 20 minutes.
In a large bowl, combine the flour, sugar, baking soda and salt. In another small bowl, whisk together sour cream and eggs.
Pour the egg and sour cream mixture and the chocolate mixture into the flour mixture. Stir to combine the mixture until incorporated. Then pour into the prepared pan and bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
In the last minutes of baking the cake, start the frosting. Combine milk, 1/2 cup butter and 4 tablespoons cocoa powder in a large saucepan over medium-low heat. Bring to a simmer, whisking constantly. Remove from fire. Working quickly, stir in powdered sugar and nuts. Pour over the hot cake, spreading it with a spatula.
