Chocolate Texas Sheet Cake

I’ve been hunting for this Chocolate Texas Sheet Cake recipe for years. Turns out, I didn’t really have to look all that far for there it was right in our old family cookbook. I am convinced that I have now found the cause of my chubby childhood for these chocolaty bars were at every family reunion as far back as I can remember.

Chocolate Texas Sheet Cake

Chocolate Sheet Cake

Preheat to 350°F.

• 1 cup unsalted butter (2 sticks)
• 1 cup water
• 1/4 cup dark cocoa powder, sifted
• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons sea salt
• 1/2 cup sour cream
• 2 eggs
• 3/4 cup pecans or walnuts, chopped (optional)

As with pretty much any recipe that was created by our grandmothers, this starts with butter. Melt in a saucepan.  Add water. Then add cocoa powder. Stir, bring to a boil, and remove from heat.

In a bowl, combine flour, sugar, baking soda, and salt.

In another container, combine sour cream and eggs.

Add flour mixture to chocolate mixture. Whisk together.

Then add sour cream mixture to chocolaty goodness.

I repeat. Chocolaty goodness. If you’re feeling nutty, add nuts on top of half or on all of the cake batter.

Spray a half sheet pan with baking spray and pour the batter into it. Spread it out with a spatula so it’s even.

Bake for 20 minutes.

Chocolate Frosting

• 1/2 cup unsalted butter (one stick)
• 1/4 cup + 2 tablespoons milk
• 1/4 cup dark cocoa powder, sifted
• 1 pound powdered sugar
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla

In a clean saucepan, melt butter. Add milk and cocoa powder. Bring to a boil and then immediately remove it from the burner. Add powdered sugar, salt, and vanilla.

Stir frosting and set aside until the cake is out of the oven.

As soon as the cake comes out of the oven, gently spread frosting.

Welcome back, Texas sheet cake, welcome back. I love you.

I will share. If I have to.