Side Pannel
Perfect Texas Sheet Cake
Perfect Texas Sheet Cake
- Recipe Submitted by maryjosh on 08/23/2018
Ingredients List
- For the cake
- 1 cup (2 sticks) salted butter
- 1 cup water
- 1/2 cup unsweetened cocoa powder
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour, spooned and leveled
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 2 large eggs
- For the glaze
- 1/2 cup (1 stick) salted butter
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons sour cream
- 1 teaspoon vanilla extract
- 3 and 1/2 cups powdered sugar
Directions
Preheat your oven to 350 degrees F. Line a jelly roll pan* with parchment paper, or spray well with nonstick spray.
In a medium or large saucepan, add 1 cup butter, 1 cup water, and 1/2 cup cocoa. Bring to a boil over medium high heat. Once it boils, take it off the heat.
Let it cool for a minute or two, then stir in brown sugar and 2 teaspoons vanilla.
Meanwhile in a medium bowl combine 2 cups flour, 1 cup granulated sugar, salt, and baking soda.
Add the dry ingredients to the saucepan. (Then wipe out the bowl and put it back in your cupboard.)
Stir well, then add 1/2 cup sour cream and eggs. Blend well until all the lumps are gone.
Pour the batter into the prepared pan and spread evenly to the sides.
Bake at 350 for about 18-20 minutes, until a toothpick comes out of the center with no wet batter on it. The sides of the cake should just be starting to pull away from the edge of the pan. Don't over bake!
Meanwhile, make the frosting. Clean out the saucepan you used for the batter** and add 1 stick of butter and 1/4 cup cocoa. Stir together over medium heat until it comes to a boil, then remove from the heat.
Add 6 tablespoons sour cream and 1 teaspoon vanilla extract.
Use a whisk to stir in the powdered sugar. If your cake is not done baking when you finish the glaze, stir it every now and then to break up the hardened shell on top.
When the cake is done, take it out of the oven and let cool for 15-20 minutes. Spread the glaze over the cake.
Serve this with milk. No, seriously.
In a medium or large saucepan, add 1 cup butter, 1 cup water, and 1/2 cup cocoa. Bring to a boil over medium high heat. Once it boils, take it off the heat.
Let it cool for a minute or two, then stir in brown sugar and 2 teaspoons vanilla.
Meanwhile in a medium bowl combine 2 cups flour, 1 cup granulated sugar, salt, and baking soda.
Add the dry ingredients to the saucepan. (Then wipe out the bowl and put it back in your cupboard.)
Stir well, then add 1/2 cup sour cream and eggs. Blend well until all the lumps are gone.
Pour the batter into the prepared pan and spread evenly to the sides.
Bake at 350 for about 18-20 minutes, until a toothpick comes out of the center with no wet batter on it. The sides of the cake should just be starting to pull away from the edge of the pan. Don't over bake!
Meanwhile, make the frosting. Clean out the saucepan you used for the batter** and add 1 stick of butter and 1/4 cup cocoa. Stir together over medium heat until it comes to a boil, then remove from the heat.
Add 6 tablespoons sour cream and 1 teaspoon vanilla extract.
Use a whisk to stir in the powdered sugar. If your cake is not done baking when you finish the glaze, stir it every now and then to break up the hardened shell on top.
When the cake is done, take it out of the oven and let cool for 15-20 minutes. Spread the glaze over the cake.
Serve this with milk. No, seriously.
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