We know what you’re thinking…..who needs another recipe for Texas Sheet Cake! Texas Sheet Cake in it’s original form always bothered us because it is never chocolate-y enough. Its kind of a trick – it looks like chocolate but doesn’t have that chocolate punch! We’ve adapted this recipe to be just what every chocaholic needs – double chocolate! We get rave reviews when we bring this to a party or picnic. People LOVE it!! And so do we!
Ingredients:
2 cups all purpose flour
2 cups granulated sugar
1/3 cup unsweetened cocoa
1 ounce unsweetened baking chocolate
1 cup water
1 cup butter
1/2 cup + 1 tablespoon sour cream
2 eggs
1 teaspoon baking soda
2 teaspoons vanilla extract
Frosting, see below
Directions
Preheat oven to 400 degrees. Grease a 12″ x 17″ (approx) baking sheet.
In a large mixing bowl, combine the flour and sugar. Set aside.
In a medium saucepan, on low heat, melt butter, baking chocolate, and stir in cocoa.
Once melted, add the 1 cup water. Stir until all is melted.
Pour melted mixture over the flour/sugar mixture and beat with a hand mixer until well combined.
Beat in sour cream, eggs, baking soda, and vanilla until well combined.
Pour into prepared baking sheet and bake for 20 minutes.
Frost warm cake.
Frosting
1/2 cup butter
1/3 cup cocoa
1 ounce unsweetened baking chocolate
6 tablespoons milk
1 lb powdered sugar
2 teaspoons vanilla
In a large saucepan on low heat, melt the butter, cocoa, chocolate, and milk. Once melted, remove from heat and stir in vanilla. Beat in powdered sugar. Add a little more milk if necessary. Frosting should be slightly runny and pour easily. Frost the cake when it’s right out of the oven, frosting should look smooth.
