“Everything is bigger and better in Texas,” and this easy yet decadent chocolate sheet cake is no exception. Texas Sheet Cake is definitely a crowd pleasure that will melt in your mouth and have you scraping your pan for every last delicious chocolate crumb. This cake is light and fluffy while also being rich and moist, other wise known as cake perfection. Now, top that off with this fudge like frosting and some chopped walnuts, and you’re in chocolate heaven.
Texas Sheet Cake
For The Cake:
- 2 Cups All-Purpose Flour
- 2 Cups Sugar
- 2 Eggs
- 3/4 Cup Sour Cream
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Cup Butter
- 1 Cup Water
- 4 Heaping Tablespoons Hershey’s Cocoa
- In a bowl, mix together flour, sugar, eggs, sour cream, salt, and baking soda. Set aside.
- In a saucepan, bring butter, water, and cocoa to a boil. Remove from heat, and stir into flour mixture. Beat with an electric mixture at medium speed until smooth.
- Pour mixture into a greased 15×10 by 1-inch baking pan or jelly-roll pan. Bake at 350 degrees for 20 to 22 minutes, or until inserted tooth pick comes out clean.
- Remove from oven; let sit for 15 to 20 minutes. Do not place it in the refrigerator because the frosting needs to be spread onto the warm cake.
For The Frosting:
- 4 1/2 Cups of Confectioner’s Sugar
- 1 Teaspoon Vanilla
- 1/2 Cup of Butter
- 1/2 Cup of Milk
- 4 Tablespoons Hershey’s Cocoa
- 1 Cup Chopped Walnuts (If Desired)
- In a bowl, mix together confectioner’s sugar and vanilla and set aside.
- In a sauce pan, combine butter, milk, and cocoa. Bring to a boil. Then, remove from heat and add to sugar and vanilla. Mix well with electric mixer at medium speed until smooth.
- Stir in walnuts and spread over warm cake. If you would like half with nuts and half without, then pour half of the frosting mixture onto one side of the cake before you add the nuts. Then add 1/2 cup walnuts to the remaining mixture and spread the nut mixture over the other half of the warm cake.