greatholidayrecipes.com

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You can enjoy this luscious, soft, chocolatey cake in under an hour.

This is the ideal cake to serve anytime you’re feeding lots of people, it’s always a crowd-pleaser.

In my version of Texas Sheet Cake, I add sour cream to both the cake itself and the frosting.

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What makes this recipe so good?

Radish
Carrot
Persimmon
Artichoke

Everything You Need To Know...

Yield:

24 servings

Type:

Dessert

Time:

40 minutes

Level:

Beginner

1

Preheat the oven to 350 degrees. Line a jelly roll pan with parchment paper, or spray well with nonstick spray.

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Prep the Pan

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2

To a saucepan, add butter, water, coffee, and unsweetened cocoa powder. Bring to a boil then remove from the heat. Let it cool then stir in brown sugar vanilla. 

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Make the Cake

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3

In a bowl, combine all-purpose flour, sugar, salt, and baking soda. Whisk together to combine dry ingredients. 

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Mix Dry Ingredients

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4

Add dry ingredients into saucepan. Stir well, then add sour cream and eggs. Blend well until lumps are gone.

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Combine Mixtures

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5

Pour the batter into the  pan and spread evenly to the sides. Bake for about 18-20 minutes, or until a toothpick comes out clean.

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Bake the Cake

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6

To a clean saucepan, add  butter and cocoa. Stir  until it boils, then remove from the heat and whisk in sour cream and vanilla extract and powdered sugar. 

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Make the Icing

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