Ingredients:
For the Cake:
- 1 cup butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons milk
For the Frosting:
- 1/2 cup unsalted butter
- 4 tablespoons unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1 cup chopped pecans or walnuts
Instructions:
- Preheat and Prep:
- Preheat the oven to 350 degrees. Grease and lightly flour a jelly roll pan (12 x 17 – 1 inch deep).
- Chocolate Mixture:
- In a medium saucepan over medium-low heat, melt 1 cup butter, add water, and 4 tablespoons cocoa. Bring the mixture to a low boil, whisking frequently. Remove from heat; cool for 20 minutes.
- Combine Dry Ingredients:
- In a large bowl, combine flour, sugar, baking soda, and salt.
- Prepare Wet Ingredients:
- In a separate small bowl, whisk together sour cream, eggs, and vanilla extract.
- Combine and Bake:
- Pour the egg and sour cream mixture and the chocolate mixture into the flour mixture. Stir to combine, mixing just until incorporated. Pour the batter into the prepared pan and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Frosting:
- In the last few minutes of the cake baking, start the frosting. Combine milk, 1/2 cup butter, and 4 tablespoons cocoa powder in a large saucepan over medium-low heat. Bring to a low boil, whisking constantly. Remove from heat. Stir in the powdered sugar and the pecans or walnuts. Pour the icing over the warm cake, spreading with a spatula.
- Serve and Enjoy:
- Let the frosting set for about 15 minutes before slicing and enjoying.
Conclusion:
Savor the rich and moist delight of our Texas Sheet Cake – a chocolate lover’s dream. Topped with a heavenly pecan-infused frosting, this dessert is a crowd-pleaser for any occasion. Delight your taste buds and indulge in the decadence of this classic treat. #TexasSheetCake #ChocolateDelight #DessertLovers