Texas Sheet Cake
Thin chocolate sour cream cake baked on a full sheet pan, iced while still hot, and finished with toasted pecans.
Before you start: Toast the pecans before you begin. That instruction is printed after the icing step, but the icing goes onto the hot cake and gets topped right away.
Where this one came from
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Ingredients
- 2 cups flour
- 2 cups sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs plus 2 yolks
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 8 ounces semisweet chocolate
- 4 tablespoons unsalted butter
- ¾ cup vegetable oil
- ¾ cup water
- ½ cup Dutch-processed cocoa powder
- 8 tablespoons unsalted butter (icing)
- ½ cup heavy cream (icing)
- ½ cup Dutch-processed cocoa (icing)
- 4 cups confectioners’ sugar (icing)
- 1 tablespoon vanilla extract (icing)
- 1 cup toasted pecans, chopped (icing)
Directions
- Grease an 18 x 13 inch rimmed baking sheet.
- Combine flour, sugar, baking soda, and salt in a large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
- Heat chocolate, butter, oil, water, and cocoa, stirring until smooth.
- Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared pan.
- Bake until a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer to a wire rack.
- About 5 minutes before the cake is done, heat butter, cream, and cocoa in microwave until smooth. Whisk in confectioners’ sugar and vanilla.
- Spread warm icing evenly over hot cake and sprinkle with pecans.
- Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.
- Let cake cool to room temperature on wire rack, then refrigerate until icing is set.
Notes
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