Tender chocolate cake and chocolatey frosting that comes together in under an hour.
While most things are indeed bigger in Texas, including the classic Texas Sheetcake, we scaled down this fan favorite to a weeknight-friendly size. Which means you have just enough to snack on for a day or two, but not enough to overdose on chocolate (though feel free to double it if that’s the mood you’re in, no judgement from us). To jazz it up, try topping with toasted pecans, sprinkles or chocolate shavings!
Weeknight Texas Sheetcake
Prep Time: 45 Minutes
Servings: 8"x8" Pan
Chocolate Cake
1/2 cup Water
1/2 cup Unsalted Butter
3 tablespoons Cocoa Powder
1 cup All-Purpose Flour
3/4 cup Sugar
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/3 cup Sour Cream
1 Egg
1/2 teaspoon Vanilla
Chocolate Glaze
3 tablespoons Milk
4 1/2 teaspoons Cocoa Powder
1/4 cup Butter
1 1/2 cups Powdered Sugar
Optional Toppings
Toasted Pecans (traditional)
Rainbow Jimmies Sprinkles
Chocolate Sprinkles
Chocolate Shavings
DIRECTIONS
Preheat oven to 350F. Grease an 8"x8" square baking dish, set aside.
Make the cake: in a small saucepan, combine water, butter and cocoa powder and bring to a boil. Then remove from heat and let cool 1-2 minutes.
Meanwhile, stir together flour, sugar, baking soda and salt in a large bowl; set aside.
In a small bowl, whisk together sour cream, egg and vanilla.
Add cocoa mixture and sour cream to the large bowl with flour and whisk until just smooth. Pour into prepared dish and bake 25-30 minutes, or until a toothpick inserted in center comes out clean.
Make the glaze: in a medium bowl, whisk together milk and cocoa powder. Add butter and microwave until hot and butter has melted, about 1 1/2 minutes. Whisk in powdered sugar until smooth. Pour over still-warm cake and smooth with an offset spatula. Allow the icing to set and then enjoy!
