I came home from work Friday ready to celebrate the end of a long, hard week by baking up something delicious only to find myself fading fast :P. By the time I got home from the grocery store, put away all my goodies, and changed clothes, I was beat! I wasn’t ready to completely give up though, so instead of baking up an Italian Cream Cake like I’d originally planned, I settled for something infinitely easier – Texas Sheet Cake. Texas Sheet Cake is one of the easiest cakes you’ll ever make (one bowl, no mixer). It only takes 20 minutes to bake and there’s no waiting for the cake to cool before frosting – you pour the frosting directly on the hot cake. When the cake cools, you end up with a delicious, fudgy layer between the cake and the slightly hardened frosting. It’s my favorite part! This is the perfect cake for a potluck or larger dinner party and it’s a hit with both kids and adults alike. The dark chocolate flavor will definitely satisfy your chocolate craving too! Give this recipe a try. You won’t be sorry =). Enjoy!
Texas Sheet Cake
2 cups all-purpose flour
2 cups white sugar
1 tsp baking soda
1/2 teaspoon salt
1/2 cup sour cream (or greek yogurt)
2 eggs
1 cup butter
1 cup water
5 tbsp Hershey’s Special Dark unsweetened cocoa powder
1 tsp vanilla extract
6 tbsp milk
5 tbsp Hershey’s Special Dark unsweetened cocoa powder
1/2 cup butter
4 cups confectioners’ sugar
1 tsp vanilla extract
1 cup chopped pecans (optional)
1. Preheat oven to 350 degrees F. Grease a 10×15 inch pan.
2. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. 3. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended. Stir in vanilla.
4. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
5. When the cake has about 10 minutes left to bake, start preparing the frosting. In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over hot cake.
*adapted from Allrecipes
