Description
A decadent and moist chocolate Texas Sheet Cake with a smooth, rich frosting—perfect for large gatherings.
Ingredients
- 1 cup margarine (for the cake)
- 1 cup water
- 4 tablespoons cocoa powder
- 2 cups all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1/2 cup sour cream
- 1/2 cup margarine (for the frosting)
- 6 tablespoons milk
- 4 tablespoons cocoa powder
- 1 cup chopped walnuts (optional)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease and flour (or spray with nonstick spray) a 10”x15”x2” jelly roll pan.
- In a large saucepan, bring the margarine, water, and cocoa powder to a boil. Remove from heat and allow to cool slightly.
- Add the flour, beaten eggs, baking soda, sugar, and sour cream to the saucepan. Mix well.
- Pour the batter into the prepared pan and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for at least 10-15 minutes before making the frosting.
- For the frosting: In a saucepan, bring the margarine, milk, and cocoa powder to a boil. Remove from heat and stir in the walnuts (if using), powdered sugar, and vanilla extract.
- Beat the mixture until smooth and immediately pour it over the warm cake.
- Let the cake cool until the frosting sets before cutting and serving.
Notes
- Chopped walnuts are optional for the frosting, and the cake can be made nut-free by omitting them.
- Use a jelly roll pan of the specified size for best results, as the batter spreads out evenly.
- The frosting hardens quickly once poured—work swiftly for the best finish.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 391 kcal
- Sugar: -
- Sodium: -
- Fat: -
- Saturated Fat: -
- Unsaturated Fat: -
- Trans Fat: -
- Carbohydrates: -
- Fiber: -
- Protein: -
- Cholesterol: -
