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Ideal for parties or cookie exchanges, rich Texas Sheet Cake, from reader Debbie Benjamin, makes enough to go around.

Debbie Benjamin, Carrboro, N.C.
Recipe by MyRecipes December 2013


Credit: Julie Bidwell; Styling: Stephanie Hanes

Recipe Summary

20 mins
22 mins
42 mins
Yields: 24 pieces


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

328 calories; fat 17g; saturated fat 9g; protein 3g; carbohydrates 46g; fiber 1g; cholesterol 48mg; sodium 113mg.