Chocolate-Frosted Texas Sheet Cake
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This delicious, rich and moist Texas sheet cake is made with sour cream and cocoa, then it's topped with a chocolate frosting.
This chocolate cake is sometimes made with cinnamon, so add about 1/2 teaspoon to 1 teaspoon of cinnamon if you like the spiced flavor.
See Also
Chocolate Oatmeal Cake with Peanut Butter Frosting
Chocolate Peanut Butter Cake
Chocolate Cocoa Cake
Ingredients
- 1 cup butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 2 eggs, beaten
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 1 teaspoon vanilla
- Frosting, below
- ***Frosting***
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup plus 2 tablespoons milk
- 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
- 1/2 teaspoon vanilla
- 1/2 cup chopped pecans, optional
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 Servings
Preparation
Cake: Combine 1 cup butter, water, and 1/4 cup cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well.
Pour into a 15x10x1-inch jelly roll pan.
Bake at 350° for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Frost while still hot.
Frosting: When the cake is almost finished baking, combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring to a boil.
Add the confectioners' sugar and 1/2 teaspoon of vanilla mix well with electric mixer. Stir in pecans, if using, and pour over the cake.
Spread to cover the hot cake.
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See Also
Brownies and Bars
Cake Mix Recipes
Chocolate Cake Index