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Chocolate Texas Sheet Cake

 Chocolate Texas Sheet Cake
My husband is from Texas, and we love Chocolate Texas Sheet Cake. This recipe is oh-so-good. —Kristi Wells, Raleigh, North Carolina
20 ServingsPrep: 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 McCormick® Pure 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'

2 of 2

Chocolate Texas Sheet Cake (continued)

Directions (continued)

  • sugar. Add cocoa, vanilla and enough milk to achieve desired
  • consistency. Spread over cake. Yield: 20 servings.
Nutritional Facts: 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.