Texas Sheet Cake

This frosted chocolate sheet cake is incredibly delicious and very easy to make. Many of you have asked for sheet cake recipes, here is a really good one.

Texas Sheet Cake

Part 1

• 1 cup (225 g) unsalted butter
• 1/2 cup (60 g) pure unsweetened cocoa powder
• 3 tablespoons vegetable oil
• 1 cup (225 ml) water

Put the butter in a small saucepan and heat until melted. Add the cocoa powder, vegetable oil and water and bring to the boil. Simmer for 30 seconds, then set aside to cool.

Part 2

• 1  3/4 cup (400 g) regular sugar
• 1  3/4 cup (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (125 ml) sour cream
• 2 eggs
• 1 teaspoon vanilla extract

Put the dry ingredients into a bowl; the sugar, flour, baking soda and salt, and stir to combine. In another bowl, mix together the sour cream, eggs and vanilla.

Pour the sour cream/egg mixture into the dry ingredients, followed by the cooled butter/cocoa mixture, and stir until everything is well blended.

You could add 75 grams crushed Daim too, but this is optional.

Pour the batter into a lined baking pan and bake in the middle of a 375 ˚F (190 ˚C) oven.

Chocolate frosting

• 1/2 cup (115 g) butter
• 1/4 cup (30 g) pure unsweetened cocoa powder
• 1/3 cup (75 ml) milk
• 2 teaspoons vanilla extract
• 2  1/2 cups (330 g) powdered sugar
• 2 1/2 oz. (75 g) pecans

Melt the butter and add the rest of the ingredients. Bring to the boil and simmer for 30 seconds. As soon as the cake comes out of the oven, spread the frosting over the cake.

Leave for a few minutes and sprinkle over chopped, toasted pecans.

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I use 2 1/2 oz. (75 g) pecans here. Toast them in a 350 ˚F (180 ˚C) oven for 20 minutes. Roughly chop before sprinkling over the frosted cake.

Cut the cake into squares and enjoy this sheet cake Texas style…

Wishing you all a wonderful weekend, hugs from me to you.