A delicious rich chocolate cake with chocolate icing that feeds a crowd! It’s made in an 18×13 Jelly Roll pan
For the cake:
1 Cup Water
1 Cup Butter – 2 sticks
4 Tablespoons Cocoa Powder
2 Cups Flour
2 Cups Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Cup Sour Cream
1 teaspoon Vanilla
For the icing:
1 stick plus 6 Tablespoons butter
4 Tablespoons Cocoa
6 Tablespoons milk
1 teaspoon Vanilla Extract
3 3/4 Cups Powdered Sugar
For the cake:
Preheat oven to 350.
Spray a 13×18 jelly roll pan well with cooking spray.
In a medium sauce pan put the water, butter and cocoa powder and bring to a boil.
In a large bowl put the flour, sugar, baking soda and salt, mix well.
In a small bowl or a large measuring cup, I use a 4 cup measuring cup, combine the sour cream, eggs and vanilla.
Add the sour cream mixture to the flour and mix well.
Once the chocolate/butter mixture comes to a boil, pour it into the flour mixture and mix well until there are no lumps.
Pour it into the pan and smooth with a rubber spatula distributing the batter evenly.
Bake at 350 for 15-20 minutes. I have a convection oven so mine is done in 15.
For the Icing:
While the cake is baking make the icing.
Melt the butter with the cocoa powder in a medium sauce pan.
When butter is melted and cocoa powder is combined turn off the heat.
Add the milk, vanilla, and powdered sugar.
Stir together until well mixed.
Pour over the warm cake.
Let cool for the icing to set and cut into squares.
You can bake this in a 13×9 pan which makes a thicker cake with thicker icing. You will need to bake it for 20-30 minutes
Some people insist that this sheet cake have pecans in the icing. If you are a pecan lover, I am, but Sue isn’t! You can add 1/2 cup of chopped pecans to the icing after the powdered sugar is mixed in.
Keywords: Texas sheet cake