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The Best Texas Sheet Cake

The Best Texas Sheet Cake

The Best Texas Sheet Cake

A beautiful chocolate cake recipe baked in a jelly-roll pan and topped with warm chocolate frosting is the greatest and easiest Texas Sheet Cake. It’s the easiest chocolate cake you’ll ever prepare, and it’s ideal for a dinner party or a party.

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Ingredients:
  • 3 Tbps unsweetened cocoa powder
  • 1 cup water
  • 2 cups flour
  • 1 cup butter
  • 2 cups granulated sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 large eggs
  • For the Frosting
  • 3 Tbps unsweetened cocoa powder
  • 6 Tbps milk
  • 3 3/4 cups powdered sugar
  • 1/2 cup butter
Instructions:
  1. Preheat the oven to 350 F. and grease a frying pan
  2. In a medium saucepan over medium heat, combine cocoa powder, butter, and water and bring to a boil.
  3. Meanwhile, combine the flour, sugar, baking soda, and salt in a separate bowl.
  4. Combine the sour cream, eggs, and vanilla in a separate small bowl.
  5. Combine the sour cream and eggs with the flour mixture and stir until well blended.
  6. Remove the chocolate mixture from the stove once it has reached a boil and pour in the mixture. Stir until smooth and no longer sticky.
  7. Pour the mixture into the prepared pan and level it out with a spatula to ensure that it is evenly distributed.
  8. Bake for 15-20 minutes, or until set, in a preheated oven (usually cooked for about 15 minutes).
  9. Prepare the decorations while the cake is about halfway done cooking.

To make chocolate icing for a cake:

  1. In a saucepan, combine the milk, cocoa, and butter. Boil a pot of water.
  2. Remove from fire and mix in powdered sugar once it has reached a boil. To get rid of any clumps, I like to whip the mixture with a hand mixer.
  3. Over the hot cake, pour the hot decorative cream. Spread it evenly over the cake using a spoon. Before eating, Allow frosting to harden for about one hour, and then slice and serve.
    Note: You can decorate it with some fruits of your choice.

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