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Texas Sheet Cake
Texas Sheet Cake

2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks butter 
1 cup water
1/3 cup cocoa powder
1 cup sour cream
2 eggs
1 teaspoon vanilla
1 stick melted butter
1/3 cup milk
1/4 cup cocoa
1 pound powdered sugar
1 tablespoon vanilla
1 cup chopped nuts

Heat the oven to 350° and spray a 13-inch x 18-inch x 1-inch jelly roll pan with non-stick cooking spray. In a large bowl mix the flour, sugar, baking soda, and salt. Whisk the mixture until well combined and set aside. In a medium sauce pan over medium heat add 1 cup of butter, water, and 1/3 cup cocoa powder. Bring the mixture to a boil, stirring often, then remove from the heat and add to the flour mixture. Mix to combine and then add the sour cream, eggs, and vanilla and mix. Spread the mixture into the prepared pan and bake for 20-22 minutes, or until the cake springs back when gently pressed in the center and the edges of the cake are coming away from the sides of the pan.

While the cake is baking prepare the frosting. In a medium bowl combine melted butter, milk, and cocoa and mix until smooth. Add the powdered sugar to a large bowl and add the butter mixture and vanilla. Whisk until no lumps remain. Cover with plastic wrap or a damp tea towel until the cake has finished baking.

Pour the frosting on the cake as soon as it comes out of the oven. Spread the frosting to the edges of the cake. Sprinkle the nuts over the frosting. Cool before serving.