How To Make Texas Sheet Cake
You’ll be surprised that despite being sheet cake, a serving is enriched with a decadent chocolatey flavor enhanced by the coffee and the vanilla extract.
Preheat oven to 350 degrees F and thoroughly grease and flour a 10×15 jelly roll pan (or spray with baking spray).
Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and cook until the butter is melted.
Increase heat to medium and bring to a boil. Remove from heat and allow mixture to cool for 15 to 20 minutes.
While butter/cocoa mixture is cooling, whisk together flour, sugars, baking soda, salt and instant coffee in a large bowl.
In another bowl, whisk together sour cream, eggs and vanilla. Stir this into your dry ingredients until combined.
Once the chocolate mixture has cooled for at least 15 minutes, stir into your flour/sour cream mixture until mixture is smooth and completely combined.
Spread batter into prepared jelly roll pan and bake on 350 degrees F for 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Once cake has finished baking (or several minutes before), begin preparing frosting.
Combine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted.
Once butter has melted, remove from heat and whisk in cocoa powder until combined. Add powdered sugar and vanilla extract and whisk until smooth.
Pour over cake while cake is still warm.
Allow frosting to harden (about one hour) and then slice and serve!
- Calories: 1179.07kcal
- Fat: 21.48g
- Saturated Fat: 13.22g
- Trans Fat: 0.75g
- Monounsaturated Fat: 5.65g
- Polyunsaturated Fat: 0.98g
- Carbohydrates: 252.36g
- Fiber: 1.96g
- Sugar: 236.33g
- Protein: 3.91g
- Cholesterol: 78.19mg
- Sodium: 224.20mg
- Calcium: 39.08mg
- Potassium: 126.25mg
- Iron: 1.05mg
- Vitamin A: 182.19µg
- Vitamin C: 0.07mg
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