Classic Texas Sheet Cake
There has been a lot of baking this week in our house. I absolutely love to bake and cook, I don’t even mind the dishes, but ya’ll I hate cleaning the counters. I don’t know what it is but one day I’m gonna cook in a kitchen and someone is going to come behind me and clean it all up. Big dreams there! Well in the mean time I guess I’ll do the cooking and the cleaning so I can continue to bring you amazing recipes like this delicious Texas Sheet Cake. I made it this week to celebrate Texas Independence Day but honestly, any day is a celebration if you’re making this cake.
I can’t wait to share with you the secret that sets the Classic Texas Sheet Cake apart from every other chocolate cake recipe you have in your cook book or pinned on your Pinterest.
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
6 Tablespoons cocoa powder
1 cup butter
1 cup boiling water
1/2 cup sour cream
1 teaspoon baking soda
1 teaspoon vanilla
For the Frosting:
1 cup chopped pecans
1/2 cup butter
5 Tablespoons cocoa powder
6 tbsp milk
1 teaspoon vanilla
4 cups powdered sugar
Lightly grease an 9×13 sheet pan.
In a mixing bowl, mix together the flour, sugar, baking soda and salt.
In a saucepan, melt butter and mix in the cocoa powder.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly aid in cooling (but you don’t need to try and mix it completely right now).
In a small bowl, mix together the sour cream and eggs. Stir egg mixture into butter/chocolate mixture.
Pour into sheet cake pan and bake at 350-degrees for 22-25 minutes, or until tooth pic comes out clean from center. Half way through the baking process start your frosting.
Meanwhile, make the icing:
Melt butter in a saucepan and stir in the cocoa powder. Remove from the heat.
Mix in the milk, vanilla, and powdered sugar. Fold in pecans and pour over the warm cake. Spread immediately after cake comes out of the oven, go slowly as the frosting will softened more from the hot cake.