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Texas Sheet Cake

Photo: Julie Bidwell; Styling: Stephanie Hanes

 

Prep time 20 mins
Bake time 22 mins
Yield Yields: 24 pieces
Ideal for parties or cookie exchanges, rich Texas Sheet Cake, from reader Debbie Benjamin, makes enough to go around.

Ingredients

  • 24 tablespoons unsalted butter
  • 1/2 cup plus 1 Tbsp. unsweetened cocoa
  • 2 cups sifted all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 1/4 cup plus 2 Tbsp. milk
  • 1 teaspoon vanilla extract
  • 1 pound confectioners' sugar
  • 1 cup chopped walnuts

Nutrition Information

  • calories 328
  • fat 17 g
  • satfat 9 g
  • protein 3 g
  • carbohydrate 46 g
  • fiber 1 g
  • cholesterol 48 mg
  • sodium 113 mg

How to Make It

  1. Preheat oven to 375°F. Mist a 15-by-11-inch sheet pan with cooking spray. Combine 16 Tbsp. butter, 5 Tbsp. cocoa and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring. Remove from heat.

  2. In a large bowl, combine flour, sugar, baking soda and salt. Stir in cocoa mixture, then sour cream and eggs. Spread batter evenly in pan. Bake until a skewer comes out clean, about 22 minutes.

  3. To make icing, combine 8 Tbsp. butter, milk and 1/4 cup cocoa in a small saucepan. Bring to a boil over medium-high heat, stirring. Remove from heat; add vanilla. Gradually whisk in confectioners' sugar.

  4. Smooth icing onto hot cake; sprinkle with nuts. Cool on a wire rack. Cut into 24 pieces and serve, or chill in an airtight container.