Texas Sheet Cake

5 from 1 vote

Servings:

Calories: 353kcal

Preheat the oven to 375 degrees Farenheit.
Spray a jelly roll pan (10x15 inches) with nonstick spray.
In a large bowl, combine the flour, sugar, baking soda, and salt. Whisk them together.
Add your cocoa powder, butter, and water to a medium sized sauce pan and bring to a boil over medium high heat. Remove from heat once the butter is melted and the cocoa powder can be stirred to be dissolved.
Pour the cocoa powder mixture into the flour mixture, and stir until combined.
Add in the eggs, sour cream, and vanilla extract and stir it all together till just combined.
Pour the chocolate cake batter into the prepared pan.
Bake the cake for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool the pan for 15 minutes at room temperature, then start to make the icing.

Add the powdered sugar and vanilla extract to a large bowl.
Add the cocoa powder, milk, and butter to a medium sauce pan and cook over low heat until the butter melts.
Raise the temperature to medium heat and bring to a boil.
Pour the chocolate mixture over the powdered sugar, and whisk together till it's nice and smooth.
Pour the icing over the warm cake, and spread evenly.
Allow the cake to cool, and the icing to set then slice and serve.