Super moist and super rich, this chocolate sheet cake is the size of Texas!
INGREDIENTS
Servings: 32
All-purpose flour
2 cups
White sugar
2 cups
Baking soda
1 tsp
Eggs
2
Butter
1 cup
Water
1 cup
Confectioners sugar
4 cups
Vanilla extract
1 tsp
Walnuts
1 cup, chopped
Unsweetened cocoa powder
5 tbsps
Milk
6 tbsps
Unsweetened cocoa powder
5 tbsps
Butter
1/2 cup
Salt
1/2 tsp
Sour cream
1/2 cup
DIRECTIONS
- Preheat the oven to 350° F (175° C/Gas mark 4). Prepare a 10x15-inch pan by greasing and flouring it.
- In a bowl, combine all-purpose flour, baking soda, white sugar, and salt. Beat in 2 eggs and sour cream.
- In a saucepan, melt butter (1 cup). Add water and cocoa (5 tbsps). Bring to a boil. Then, remove from heat and let the mixture cool slightly. Stir the mixture into the egg mixture. Mix until well blended. Pour the mixture into the pan.
- Bake for 20 minutes. Use a toothpick to check for doneness: insert it in the center and see if it comes out clean.
- Icing: combine the milk, cocoa (5 tbsps), and butter (1/2 cup) in a saucepan. Bring the mixture to a boil. Remove from heat. Add confectioners' sugar and vanilla extract. Stir. Fold in walnuts. Mix well. Spread the frosting over Texas Sheet Cake when it's still warm.
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