Texas Sheet Cake
- This versatile cake can be so many things….decorate it like a football field for the big game, make the ultimate kids' birthday cake, or cut it in layers to make a yummy trifle. The sky's the limit!
This recipe is prepared with the Rachael Ray 11" x 17" Cookie Pan "Oven Lovin' Crispy Sheet" (K126938).
- 2 sticks unsalted butter
- 1 cup water
- 1/4 cup cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 2 eggs
- 1/2 cup sour cream
- 1 (16-oz) box confectioners' sugar
- 1/2 cup butter
- 1/4 cup + 2 Tbsp milk
- 3 Tbsp baking cocoa
- 1 tsp vanilla
- To prepare the cake, preheat oven to 350°F.
- Combine the butter, water, and cocoa powder in a saucepan. Cook over low heat until the butter is melted. Remove the pan from the heat and pour the mixture into a separate mixing bowl to cool.
- Meanwhile, mix the flour, sugar, salt, and baking soda in a separate bowl. Once the cocoa mixture is cool, pour it in with the flour mixture. Add the eggs and sour cream. Beat until combined.
- Pour the batter into 10" x 15" rimmed baking sheet (jelly roll pan). Bake for about 20–25 minutes, or until a knife inserted in center of the cake comes out clean.
- To prepare the frosting, dump the confectioners' sugar into a mixing bowl. Set aside.
- Melt the butter with the milk and cocoa in a small saucepan over low heat. Remove the pan from the heat and pour the mixture over the powdered sugar. Add the vanilla and mix well.
- Spread this on the sheet cake as soon as the cake comes out of the oven. (The warmth of the cake will help you spread the frosting.) Let the cake cool completely before serving.