Texas Sheet Cake

• 分量: 24 servings
• 調理時間: 10 minutes
• 総時間: 35 minutes

材料

1 cup unsalted butter

1 cup water

1/3 cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups granulated sugar

1/2 tsp salt

1 tsp baking soda

1/2 cup sour cream

2 eggs (room temperature)

1/4 cup + 2 tbsp whole milk

1/2 cup unsalted butter

3 3/4 cups powdered sugar

1/4 cup unsweetened cocoa powder

1/4 tsp salt

1 tsp vanilla extract

1 cup chopped pecans (optional)

手順

Cake

Preheat oven to 350F.

Grease and flour a 10 x 15 jellyroll pan. (Use cocoa powder to "flour" the pan if you like.)

Bring butter, water, and cocoa powder to a boil in a medium saucepan, stirring frequently. Remove from heat and let cool for 10 minutes.

Whisk together the flour, sugar, salt and baking soda in a large bowl. Set aside.

Whisk together sour cream and eggs.

Combine the sour cream and egg mixture with the flour and sugar mixture.

Gradually stir in the warm cocoa mixture and mix well. (You might need to whisk together.)

Pour the batter into the prepared jellyroll pan.

Bake for 22-25 minutes. The center of the cake should spring back when touched.

Chocolate Frosting

Bring the milk and butter to a boil. Remove from heat.

Whisk in the powdered sugar, cocoa powder, salt and vanilla extract.

Pour the frosting over the cake while the cake is still warm.

Quickly sprinkle on nuts if desired.

Leftovers should be stored in airtight container.

メモ

This is similar to my friend Paula’s recipe but the frosting may be different and the cake batter needs that cinnamon in it like hers. KH: November 2, 2025

栄養

• カロリー: 329 kcal
• 脂肪総量: 16 g
• 飽和脂肪: 8 g
• コレステロール: 46 mg
• ナトリウム: 138 mg
• 炭水化物総量: 45 g
• 食物繊維: 1 g
• 糖質総量: 35 g
• タンパク質: 2 g