Texas Sheet Cake Delight

This classic Texas Sheet Cake has been at the center of family celebrations and potlucks for generations. With its super moist crumb and glossy chocolate frosting poured while still warm, you will see why this nostalgic treat is always the first to disappear from the dessert table.

Every time I make this cake for friends they ask for the recipe. I remember my grandma melting the butter and cocoa in her old saucepan and the smell always brings me right back to her cozy kitchen.

Ingredients

• Margarine: provides moisture and a tender crumb be sure to use stick margarine for best results
• Water: combines with cocoa to form the chocolate base
• Cocoa powder: brings a deep chocolate intensity use a quality unsweetened version for robust flavor
• All-purpose flour: gives structure to the cake sift before measuring for accuracy
• Eggs: act as a binder for texture and rise farm-fresh eggs give a richer taste
• Baking soda: helps the cake rise evenly
• Granulated sugar: delivers sweetness and a beautifully soft crumb
• Sour cream: adds richness and ensures a moist tender bite do not use low fat for best results
• Powdered sugar: creates a smooth luscious frosting sift out any lumps first
• Milk: thins the frosting to the perfect pourable consistency whole milk gives the best flavor
• Chopped walnuts: bring crunch and a toasty flavor these are traditional but optional
• Vanilla extract: rounds out the chocolate and adds bakery-style aroma look for pure vanilla

Step-by-Step Instructions

Prepare the Pan:

Butter and flour or spray your 10 by 15 by 2 inch jelly roll pan making sure to coat every edge and corner for easy release after baking

Boil the Chocolate Base:

In a large heavy saucepan combine margarine water and cocoa powder Bring it to a gentle boil over medium heat stirring constantly so nothing scorches at the bottom This step is crucial to bloom the cocoa and give that intense chocolatey flavor

Mix the Batter:

Remove the saucepan from heat Once it cools slightly add in the flour eggs baking soda sugar and sour cream Mix together thoroughly until you have a uniform glossy batter with no visible streaks or flour pockets

Bake the Cake:

Pour the batter evenly into your prepared pan smoothing the top Bake on the middle rack for about 22 minutes but start checking at 20 minutes Use a toothpick to test for doneness The cake is ready when the toothpick comes out clean and the cake springs back when lightly pressed

Make the Frosting:

Once the cake is nearly cool start your frosting In a clean saucepan bring margarine milk and cocoa powder to a boil whisking well to keep smooth Remove from heat and immediately stir in walnuts powdered sugar and vanilla extract Beat until you have a pourable frosting with no lumps

Frost the Cake:

Quickly pour the warm frosting over your still-warm cake working quickly to spread it all the way to the edges The warm cake helps the frosting settle into an even glossy layer

Cool and Serve:

Let the cake cool undisturbed until the frosting sets and loses its shine Cut into squares and enjoy the decadent layers of chocolate with every bite

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The chopped walnuts are my personal favorite ingredient because they add just the right crunch to set off the fudgy frosting I still remember my dad sneaking into the kitchen for a corner piece right after the frosting set and handing me a forkful with a wink

Storage Tips

This cake stays fresh at room temperature for two to three days if kept tightly covered You can refrigerate leftovers for up to five days but allow slices to come to room temperature before serving so the frosting softens again If you want to freeze it wrap the entire sheet tightly with plastic wrap and freeze for up to two months

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor though the texture does change slightly Greek yogurt can stand in for sour cream if needed Make it nut free by omitting the walnuts or swap in pecans for a southern touch If you like things extra chocolatey consider swapping in Dutch process cocoa for a deeper color and flavor

Serving Suggestions

Cut the cake into easy squares or rectangles This cake is perfect with a glass of cold milk or a scoop of vanilla ice cream The simple flavors also pair well with strawberries or fresh raspberries on the side You can dust a little extra powdered sugar over the top for a pretty finish

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A Bit of Texas Tradition

Texas sheet cake got its name because of its grand size Each slice captures the generous southern spirit of sharing food with friends and neighbors It is often made for church suppers family reunions and holidays I have carried on that tradition and it is always the first thing requested by my kids for birthdays

Frequently Asked Questions

→ How do I prevent my chocolate sheet cake from drying out?

Ensure not to overbake and check with a toothpick for doneness. Letting it cool covered helps keep the cake moist.

→ Can I substitute butter for margarine?

Yes, unsalted butter can be used in place of margarine both in the cake and frosting for richer flavor.

→ Is it necessary to use walnuts in the frosting?

No, walnuts add texture and flavor, but you can omit them for a nut-free version without affecting the results.

→ Do I need a special pan for this cake?

A standard 10x15-inch jelly roll pan works best for the ideal thickness and texture, but other pans may be used with adjusted baking times.

→ How do I achieve a glossy, smooth frosting?

Pour the cooked frosting over the cake while it’s still warm and spread gently for a shiny finish that sets as it cools.