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Chocolate Texas Sheet Cake Recipe

100% would make again

"My husband is from Texas, and we love Chocolate Texas Sheet Cake," notes Kristi Wells of Raleigh, North Carolina. "This recipe is oh-so-good, but I wish I knew how to lighten it up a bit."

This recipe is:

Healthy

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20 Servings
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup sour cream
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
5 to 6 tablespoons milk

Directions

In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; stir into butter mixture. Combine the eggs and sour cream; stir into butter mixture until blended.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake. Yield: 20 servings.

Lighter version: Makeover Chocolate Texas Sheet Cake

Nutritional Analysis: 1 piece equals 359 calories, 16 g fat (9 g saturated fat), 63 mg cholesterol, 273 mg sodium, 54 g carbohydrate, 1 g fiber, 3 g protein.

Chocolate Texas Sheet Cake published in Light & Tasty October 2005

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