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Texas Sheet Cake Recipe

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This recipe for Texas Sheet Cake is from For One or Two, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



For the cake:
1/2 cup (1 stick) unsalted butter
2 1/2 Tbsp. unsweetened cocoa powder
1/2 cup hot brewed coffee
1 cup all purpose flour
1 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg
1/4 cup sour cream
1/2 tsp. vanilla extract

For the fudge icing:
1/4 cup (1/2 stick) unsalted butter
2 Tbsp. unsweetened cocoa powder
3 Tbsp. evaporated milk
2-3 cups powdered sugar
1/2 tsp. pure vanilla extract
1/2 cup coarsely chopped pecans

Preheat your oven to 350 degrees F. Grease and lightly flour a 9 x 9-inch pan and set aside. Place the butter, cocoa and coffee in a medium saucepan. Heat and stir just until the butter has melted, set aside. In a large bowl, add the flour, sugar, baking soda and salt and whisk together. Add the warm cocoa mixture to the flour mixture and whisk until smooth. Add the eggs, sour cream, and vanilla, to the bowl and whisk until completely combined. Pour the batter into the greased pan (keep that saucepan for the icing!) and bake for 20 minutes - while it's baking make the fudge frosting.
For the frosting, place your saucepan over medium heat. Melt the butter, cocoa, and evaporated milk. When the butter has melted add the powdered sugar and stir until combined and has reached your desired consistency. When completely blended add vanilla and chopped pecans. When the cake is fully baked, remove from oven and immediately pour frosting on top of the hot cake. Spread evenly. Let cake stand on a wire rack for at least one hour before serving. Serves 9.

Personal Notes:
Personal Notes:
This is not actually a "sheet cake" at all! It's the same recipe, but halved and put in a 9x9-inch pan instead of a jelly roll pan. If you want to make a traditional sheet cake, double the recipe, follow the same instructions and bake in a jelly roll pan.




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