Description
Moist chocolate Texas sheet cake delights dessert enthusiasts with its rich, indulgent flavor profile. Chocolate lovers will savor this classic Southern treat that combines deep cocoa notes with a smooth, velvety glaze you cannot resist.
Ingredients
Scale
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 cup margarine
- 1 cup water
- 1/2 cup sour cream
- 4 tbsps cocoa powder
- 2 large eggs (slightly beaten)
- 1 tsp baking soda
- 3 1/2 cups powdered sugar
- 1/2 cup margarine
- 6 tbsps milk
- 4 tbsps cocoa powder
- 1 cup chopped walnuts
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F, preparing a 10″x15″x2″ baking pan by greasing and flouring the surface to prevent sticking.
- Create chocolate base by combining margarine, water, and cocoa powder in a large saucepan. Heat until the mixture reaches a rolling boil, stirring consistently to ensure smooth incorporation.
- Remove chocolate mixture from heat, allowing it to cool slightly to prevent scrambling eggs when additional ingredients are added.
- Incorporate flour, eggs, baking soda, sugar, and sour cream into the chocolate mixture. Whisk thoroughly until the batter becomes uniform and free of lumps, creating a silky smooth consistency.
- Transfer cake batter into the prepared baking pan, spreading evenly with a spatula. Slide the pan into the preheated oven and bake for approximately 22 minutes.
- Test cake doneness by inserting a toothpick into the center; it should emerge clean. The cake should appear springy and slightly pulled away from pan edges.
- Simultaneously prepare frosting by combining margarine, milk, and cocoa powder in a separate saucepan. Bring to a boil, creating a rich chocolate liquid.
- Remove frosting mixture from heat and blend in powdered sugar, vanilla extract, and chopped walnuts. Stir until achieving a smooth, creamy consistency.
- While cake remains warm, immediately pour frosting over the surface. Use a spatula to distribute evenly, allowing the warm cake to help frosting slightly melt and integrate.
- Let cake cool completely on a wire rack, allowing frosting to set and flavors to meld. Cut into squares and serve at room temperature.
Notes
- Swap margarine with unsalted butter for a richer, more traditional flavor profile that enhances the chocolate’s depth.
- Sift dry ingredients like flour and cocoa powder to prevent lumps and ensure a smoother, more uniform cake batter.
- Replace chopped walnuts with toasted coconut flakes or omit entirely for those with nut allergies, maintaining the cake’s delicious texture.
- This sheet cake freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and stored in an airtight container, perfect for advance preparation.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 439 kcal
- Sugar: 54 g
- Sodium: 178 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 28 mg