Recipe courtesy of Eddie Jackson
Recipe courtesy of Eddie Jackson
Watch how to make this recipe.
Texas Sheet Cake
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- Level: Easy
- Total: 2 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 661
- Total Fat
- 40 g
- Saturated Fat
- 19 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 3 g
- Sugar
- 55 g
- Protein
- 6 g
- Cholesterol
- 109 mg
- Sodium
- 232 mg
This cake is a chocolate lovers dream! A tender chocolate sheet cake is covered in a warm chocolatey, pecan frosting, making this an easy dessert that comes together in a flash. Slice into squares and serve at large family gatherings year-round.
- Level: Easy
- Total: 2 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 661
- Total Fat
- 40 g
- Saturated Fat
- 19 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 3 g
- Sugar
- 55 g
- Protein
- 6 g
- Cholesterol
- 109 mg
- Sodium
- 232 mg
Ingredients
Cake:
Frosting:
Directions
Special equipment:
a 15 1/2-by-10 1/2-inch jelly roll pan- For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
- Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
- Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
- Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
- For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
- Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.
Cook’s Note
This cake can also be made in a 9-by-13-inch baking dish; bake until a toothpick inserted in the center comes out clean, about 30 minutes.
