Texas Sheet Cake

I don’t know where my mom acquired this recipe, but it is definitely a family favorite. The sheet cake is not as dense as a brownie but when combined with the decadent chocolate glaze, it delivers a solid chocolate hit. Plus, no mixer or bowls required. All you need is a 3 quart pot and a jelly roll pan to create this fast, simple, and delectable dessert!

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Cake

8 oz (2 sticks) butter
1 cup water
1/4 cup cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoons salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream

Preheat your oven to 375F. Combine the butter, water, and cocoa in a 3 quart sauce pan and bring to a boil.

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Remove from the heat and stir in the remaining ingredients.

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Pour the batter into a 11″ x 17″ jelly roll pan.ย  You’ll bake the cake at 375 F for 22 minutes, but start making the glaze when there are about 5-10 minutes left on the timer. We want to pour our icing on a HOT cake:)

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After 22 minutes, the cake should be finished baking. To make sure it’s done, press gently on the surface, and it should easily bounce back.

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Glaze

4 oz (1 stick) cup butter
6 tablespoons milk
1/4 cup cocoa powder
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)

Combine the butter, milk, and cocoa in a sauce pan and bring to a boil. Remove from the heat and stir in the remaining ingredients. (I don’t always use nuts because of friends/family nut allergies, but they do add a little crunch to the icing.)

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The cake should now be out of the oven. Pour the glaze on the cake while both the cake and glaze are hot. Spread the glaze quickly and evenly. Let it cool.

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You can cut the Texas sheet cake into bars about 1.5″ by 2.5″. Sometimes I will use a pizza cutter- put a little butter on the wheel and cut away to make swift and smooth cuts. Enjoy!

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