This classic dessert is a crowd-pleaser with its ultra-moist chocolate cake topped with a rich, fudgy icing. It’s easy to make and perfect for gatherings or celebrations.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 3 ¾ cups powdered sugar
- 1 cup chopped pecans or walnuts (optional)
Instructions:
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch sheet pan (or a jelly roll pan).
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- In a medium saucepan, combine the butter, water, and cocoa powder. Cook over medium heat, stirring, until the mixture is smooth and just begins to boil. Remove from heat.
- Pour the hot cocoa mixture into the dry ingredients and mix until combined.
- Stir in the sour cream, eggs, and vanilla extract until the batter is smooth.
2. Bake the Cake:
- Pour the batter into the prepared sheet pan and spread it evenly.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Prepare the Frosting:
- While the cake bakes, make the frosting. In a medium saucepan, combine the butter, cocoa powder, and milk. Cook over medium heat, stirring, until smooth and just starting to simmer.
- Remove from heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until smooth.
4. Assemble the Cake:
- Pour the warm frosting over the hot cake (fresh out of the oven) and spread evenly. Sprinkle with chopped nuts, if using.
- Let the cake cool completely before slicing.
5. Serve:
- Cut into squares and serve! This cake pairs perfectly with a scoop of vanilla ice cream or a glass of milk.
Tips:
- For Extra Moisture: Substitute the water in the batter with brewed coffee for a deeper chocolate flavor.
- Storage: Store the cake covered at room temperature for up to 3 days or in the fridge for up to a week.
- Make-Ahead Option: The cake and frosting can be made a day in advance; assemble and refrigerate, then bring to room temperature before serving.
Enjoy your decadent Texas Sheet Cake—a Southern classic that never fails to impress! 🍫✨