If you’re looking for a Texas Sheet Cake recipe, look no further. That is the one and only one that you will ever need. This chocolate sheet cake will go into the record books as the BEST chocolate cake you’ve ever had thanks to the sour cream that’s both in the cake and in the icing, as well as the brown sugar and additional cocoa.
This recipe for Texas Sheet Cake is ideal for catering to large gatherings since it requires very little effort and produces a substantial amount of dessert. The week before last, I made this, and then immediately after, I sent the leftovers to work with my husband, and everyone was shocked by the enticing flavor of it, as it is incredibly delicious. I made this again this week, and immediately after, I sent the leftovers to work with my husband.
The effort was well worth it, gentlemen. The very last batch of this cake turned out to be the most delicious. In order to make a traditional Texas chocolate sheet cake, you need to use just white sugar and around a quarter cup of cocoa. In this particular cake, we will be using half brown sugar and half white sugar, and we will increase the amount of cocoa by one and a half times. It gives it a really chocolaty and decadent flavor! And it’s got a lot of moisture!
Because this is such a traditional cake, there is no clear explanation for how its name came to be. It’s possible that the first people to make this cake, which was made in a pan the size of a jelly roll, looked at it and said, “Well, everything’s bigger in Texas.” Or maybe a bunch of Texans thought it was so great that they decided to name it after their home state. Do you have an explanation for this? Tell us about it in the comments below!!!
Here is all you will need—simple ingredients that you almost certainly already have in your pantry!
1 cup of black coffee
1/3 cup cocoa powder
1/2 cup of buttermilk
2 cups of flour
2 cups of granulated sugar
1 cup of butter
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4 large spoons of buttermilk
3 cups of powdered sugar
1/4 cup butter
3 large spoons of cocoa
1 cup of chocolate chips
1/2 cup of caramel sauce
1/2 cup chopped pecans
Preheat the oven to 350 degrees and grease and flour a baking dish. Combine flour / granulated sugar in a large bowl.
In a medium saucepan, combine a cup of butter / a cup of cocoa / and 1 cup of coffee and bring the mixture to a boil, stirring constantly.
Pour the chocolate mixture into the flour / sugar mixture.
Mix the mixtures with a hand mixer until blended.
& we add eggs and a cup of buttermilk, whisk for an additional minute. Pour mixture to prepared pan. Baking for 31 min.
- For the icing :
In a medium saucepan, combine the butter, a large tablespoon of cocoa powder and a large tablespoon of buttermilk. mixture to a boil on medium heat, stirring persistently.
Remove from heat and use a mixer to mix in the powdered sugar. It’s great to adding1 cup first, beat until soft, & add 1/2 cup at a time until frosting is this thicken / sold.
Making sure to pour the hot frosting over the cake and spread the chocolate chips and pecan pieces. before serving, spray caramel sauce on the cake .