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White plate with a pile of choclate sheet cake with fudgy icing

KICKED-UP A NOTCH TEXAS SHEET CAKE


Description

A classic chocolate dessert that has been tweaked in the best way possible. Moist, rich, chocolate cake with a fudgy icing, this sheet cake is a crowd pleaser.


Scale

Ingredients

For the cake:

  • 1 cup butter
  • 1 cup strong brewed coffee
  • 1/4 cup dark cocoa powder
  • 2 cups sugar
  • 2 cups cake flour
  • 1/8 tsp teaspoon salt
  • 2 large eggs, beaten
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 teaspoon good quality vanilla extract
  • 1/2 cup chopped semi-sweet chocolate or chocolate chips

For Frosting:

  • 1/2 cup butter
  • 1/4 cup dark cocoa powder
  • 1/4 cup buttermilk
  • 2 tablespoons half and half
  • 3 cups sifted powdered sugar, more if needed to achieve the desired consistency (it should be thick, yet almost pourable)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans or toffee bits (yeah, the toffee….it will make you cry!), optional

Instructions

  1. For the cake: Lightly grease a 15x10x1-inch jelly roll pan with butter or cooking spray and set aside.
  2. Combine the butter, coffee, and cocoa in a saucepan over medium heat until melted. Next, add the sugar, flour, salt, eggs, baking soda, sour cream, and the vanilla. Mix well using a spatula or wooden spoon. Remove the saucepan from the heat.
  3. Pour the mixture into a lightly greased 15x10x1-inch jelly roll pan. Sprinkle the chopped chocolate on top. Bake in a preheated 350 degree oven for 20 minutes until done. Do not over bake.
  4. Meanwhile, make the frosting. In the same pan (you don’t even have to wash it. Yay, one less pot/bowl.) melt the butter, cocoa powder, buttermilk, and half & half over medium heat, stirring often. Allow this mixture to come up to a gentle boil. Remove the pan from the heat and stir in the powdered sugar (you will be grateful to have sifted this about right now.) and the pecans or toffee bits, if you are going to ‘gild the lily’ – this is optional, but delicious.
  5. Try to restrain yourself from licking the spoon, your fingers, or anything else you may dip into this luscious concoction.
  6. When the cake is done, remove the pan from the oven and IMMEDIATELY pour the frosting over the hot cake. Spread to cover. Allow to cool completely.
  7. Cut into squares and enjoy. Pour yourself a tall, cold, glass of milk. You’re gonna need it!
  8. Yep. I think mom would be proud!

Nutrition

  • Serving Size: Serves 24