Texas Sheet Cake

INGREDIENTS:

For the Cake:

1 cup butter

1 cup water

¼ cup cocoa powder

2 cups sugar

2 cups all-purpose flour

⅛ teaspoon salt

2 large eggs

1 teaspoon baking soda

½ cup sour cream

1 teaspoon vanilla extract

For the Icing:

½ cup butter

¼ cup cocoa powder

¼ cup plus 2 tablespoons milk

1 box (1 pound) confectioners’ sugar, sifted

½ teaspoon vanilla extract

Chopped pecans (optional)

DIRECTIONS:

Prepare the Cake Batter

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature by the time your batter is ready.

Prepare the Baking Pan: Grease a large sheet cake pan or jelly roll pan. A 13×18 inch pan works well for this recipe.

Combine Butter, Water, and Cocoa: In a medium saucepan, combine 1 cup of butter, 1 cup of water, and ¼ cup of cocoa powder. Heat over medium heat until the butter melts and the mixture is smooth. Be careful not to let it boil for too long.

Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of sugar, 2 cups of all-purpose flour, and ⅛ teaspoon of salt. This ensures the dry ingredients are well combined and helps prevent lumps in the batter.

Combine Wet and Dry Ingredients: Carefully pour the hot butter mixture into the dry ingredients, stirring continuously to prevent the eggs from cooking. The hot mixture helps dissolve the sugar and creates a smooth batter.

Add Eggs and Baking Soda: Beat in 2 large eggs, one at a time, until fully incorporated. Then, add 1 teaspoon of baking soda and mix well. The baking soda acts as a leavening agent, helping the cake rise.

Incorporate Sour Cream and Vanilla: Add ½ cup of sour cream and 1 teaspoon of vanilla extract to the batter. Mix until the batter is smooth and well combined. The sour cream adds moisture and richness to the cake.

Pour Batter into Pan: Pour the batter into the prepared sheet cake pan, spreading it evenly with a spatula.

Bake the Cake: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. The cake should be set and slightly pulling away from the edges of the pan.

Prepare the Icing

Combine Butter, Cocoa, and Milk: While the cake is baking, prepare the icing. In a medium saucepan, combine ½ cup of butter, ¼ cup of cocoa powder, and ¼ cup plus 2 tablespoons of milk. Heat over medium heat, stirring constantly, until the mixture comes to a boil.

Remove from Heat and Add Sugar and Vanilla: Immediately remove the saucepan from heat and stir in the sifted confectioners’ sugar and ½ teaspoon of vanilla extract. Mix well with a hand mixer or whisk to ensure the icing is smooth and free of lumps.

Add Pecans (Optional): If using, mix in chopped pecans at this stage or sprinkle them over the top of the icing after it’s spread on the cake.

Assemble the Cake

Ice the Cake While Hot: Once the cake is done baking, remove it from the oven and immediately pour the warm icing over the hot cake. Use a spatula to spread the icing evenly, allowing it to seep into the cake. This step ensures that the cake remains moist and flavorful.

Cool and Serve: Let the iced cake cool completely in the pan before slicing and serving. This allows the icing to set and makes it easier to cut clean slices.