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easy-texas-sheet-cake-recipe---mushroomsalus_feature

Easy Texas Sheet Cake: The Ultimate One-Pan Chocolate Dessert

This classic Texas sheet cake is a crowd-pleasing chocolate dessert baked in a single pan and topped with warm, pourable icing. The recipe simplifies the traditional process while delivering the same rich cocoa flavor and fudgy texture that makes it perfect for family gatherings and potlucks.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter
  • 1 cup water
  • ¼ cup cocoa powder
  • ½ cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup butter
  • ¼ cup cocoa powder
  • 6 tablespoons milk
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (optional)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan or similar sized baking sheet.
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt until well combined.
  3. In a medium saucepan, combine butter, water, and cocoa powder. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle boil.
  4. Pour the hot chocolate mixture over the dry ingredients and mix until just combined. The batter will be thick.
  5. Stir in sour cream, eggs, and vanilla extract until the batter is smooth and well blended.
  6. Pour the batter into your prepared pan and spread evenly. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake bakes, prepare the icing. In the same saucepan, combine butter, cocoa powder, and milk. Bring to a boil, then remove from heat.
  8. Whisk in powdered sugar and vanilla until smooth. Stir in chopped pecans if using.
  9. Pour the warm icing over the hot cake as soon as it comes out of the oven. Spread evenly with a spatula.
  10. Allow the cake to cool completely before cutting into squares and serving.

Notes

Measure accurately by spooning flour into measuring cup and leveling off. Don't overmix the batter once wet ingredients are added. Timing is crucial - icing should be ready to pour immediately when cake comes out of oven. Cake tastes even better the next day as flavors develop.