If you asked me what the perfect cake was for any celebration, my answer would always be a Texas Sheetcake. Food historians speculate that the name has been awarded to the sheetcake because it’s super chocolate-y (Texas-sized chocolate taste), a rich and intense cake so you only need a small piece (serves a Texas-sized crowd), and because it’s a big ol’ sheetcake made in a jelly roll pan (you know, a Texas-sized cake!).
Regardless of where the name actually comes from, it’s safe to say that this is an awesome cake to make anywhere in the world. It also only takes 20 minutes to bake, which makes it a GREAT cake for summer holidays when you’d really rather not turn on the oven when it’s already baking outdoors. The hardest part of this cake is melting butter and stirring in chocolate – but it’s so worth the time it takes to stir. I’m not joking when I tell you this is the chocolatey-est cake EVER. Ok, maybe not as chocolate as those triple, quadruple chocolate cakes that have chocolate bar pieces melted into them, chocolate chunks, chocolate shavings, etc… But it’s close.
This is my favorite Texas Sheetcake recipe because it calls for sour cream rather than buttermilk. I rarely buy buttermilk. In fact, I usually use powdered buttermilk or sour my regular milk because it’s cost-prohibitive to go out and but buttermilk that I really only use in a few ingredients. So, here’s the most awesome Texas Sheetcake Recipe EVER.
Note: I never make it with nuts, because my family doesn’t like it that way. If you like nuts, add 1 cup chopped walnuts or pecans to the icing right before putting it on the warm cake.
Another note: it’s very important to put the icing on the cake while it’s warm!
Texas Sheetcake (adapted from Texas Sheetcake V by Carolyn Herbert)
- 2 cups flour
- 2 cups sugar
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- 6 tablespoons unsweetened cocoa
- 1/2 cup butter
- 6 tablespoons milk
- 5 tablespoons unsweetened cocoa powder
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Grease and flour a jelly roll pan (10×15)
- In a bowl, combine flour, sugar, baking soda, and salt. Stir to combine.
- Add sour cream and eggs. Beat.
- In a large saucepan, melt 1 cup of butter over low heat.
- When the butter is melted, add water and 6 tablespoons of cocoa.
- Bring to a boil, then remove the pan from the heat.
- Cool slightly, then add to the mixture with the eggs, sour cream and dry ingredients.
- Pour batter into prepared pan.
- Spread with rubber scraper (spatula).
- Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean.
Directions for Icing:
- In a large saucepan, melt 1/2 cup butter over low heat.
- When the butter is melted, add the milk and 5 tablespoons of cocoa.
- Bring to a boil, then remove from heat.
- Using a whisk, stir in the powdered sugar one cup at a time.
- Stir in the vanilla.
- If you choose to add nuts, add 1 cup of chopped nuts and fold into icing.
- Spread icing over warm cake.
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