Description
An authentic, ultra-moist chocolate Texas sheet cake topped with a rich, pour-over cocoa fudge icing and crunchy walnuts.
Ingredients
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
Icing:
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
½ cup butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (Optional)
Instructions
1. Whisk together flour, white sugar, baking soda, and salt in a large bowl.
2. Melt 1 cup butter, water, and 5 tablespoons cocoa powder in a saucepan over medium heat; bring to a quick boil.
3. Pour hot mixture into dry ingredients; add sour cream and eggs, then whisk until completely smooth.
4. Pour batter into a greased large jelly roll pan and bake at 400°F (200°C) for 20 minutes.
5. Meanwhile, boil milk, 5 tablespoons cocoa powder, and 1/2 cup butter in a clean saucepan for the icing.
6. Whisk confectioners’ sugar and vanilla into hot icing until smooth, stir in walnuts, and pour immediately over the boiling hot cake.
Notes
Always pour the warm chocolate glaze over the cake as soon as it leaves the oven to create that iconic crinkly fudge crust and trap moisture inside.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 40 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg