Texas Chocolate Sheet Cake

Certainly! Here's a full, detailed recipe for **Texas Chocolate Sheet Cake**, crafted to be over 600 words. This iconic dessert is known for its rich chocolate flavor, ultra-moist texture, and warm, fudgy icing poured over the cake while it's still hot—perfect for feeding a crowd and satisfying chocolate lovers everywhere.

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# Texas Chocolate Sheet Cake

**A Rich, Moist Chocolate Cake with a Fudgy Frosting That’s Bigger and Better—Just Like Texas**

Texas Chocolate Sheet Cake is the stuff of Southern baking legends. Often referred to as “Texas Sheet Cake” or “Texas Brownie Cake,” this dessert is beloved for its thin, tender texture and deeply chocolaty flavor, topped with a warm chocolate frosting and optionally sprinkled with pecans. Best of all, it’s made in one sheet pan and requires no fancy layers or decorations.

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## Ingredients

### For the Cake:

- 2 cups all-purpose flour

- 2 cups granulated sugar

- ½ teaspoon salt

- 1 teaspoon baking soda

- ½ teaspoon ground cinnamon (optional but traditional)

- 1 cup unsalted butter (2 sticks)

- ¼ cup unsweetened cocoa powder

- 1 cup water

- ½ cup sour cream or plain Greek yogurt

- 2 large eggs

- 1 teaspoon vanilla extract

### For the Frosting:

- ½ cup unsalted butter (1 stick)

- ¼ cup unsweetened cocoa powder

- 6 tablespoons whole milk (or half and half)

- 1 teaspoon vanilla extract

- 3½ to 4 cups powdered sugar, sifted

- 1 cup chopped pecans (optional)

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## Instructions

### Step 1: Preheat and Prepare

1. Preheat your oven to **350°F (175°C)**.

2. Grease and flour a **15x10-inch jelly roll pan** or line it with parchment paper.

3. If using a different pan size (like a 9x13), note that the cake will be thicker and require more baking time.

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### Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, combine the flour, sugar, salt, baking soda, and cinnamon.

2. Whisk everything together and set aside.

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### Step 3: Make the Chocolate Mixture

1. In a medium saucepan, combine the butter, cocoa powder, and water.

2. Bring to a boil over medium heat, stirring constantly.

3. Once boiling, remove from heat and pour the hot chocolate mixture into the dry ingredients.

4. Mix just until combined. This step helps partially "cook" the batter, giving it that unique texture.

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### Step 4: Add Remaining Wet Ingredients

1. In a small bowl, whisk together the sour cream, eggs, and vanilla extract.

2. Stir into the warm chocolate batter until fully incorporated. The batter will be loose and smooth.

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### Step 5: Bake the Cake

1. Pour the batter into the prepared pan and spread it evenly.

2. Bake for **18–22 minutes** (for a jelly roll pan) or **30–35 minutes** (for a 9x13 pan), or until a toothpick inserted in the center comes out clean.

3. While the cake bakes, prepare the frosting—timing is key!

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### Step 6: Make the Frosting

1. In a saucepan, combine the butter, cocoa powder, and milk. Bring to a gentle boil over medium heat, stirring often.

2. Remove from heat and stir in the vanilla and powdered sugar. Beat with a whisk or electric mixer until smooth and glossy.

3. If using, fold in the chopped pecans.

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### Step 7: Frost the Cake (While It’s Hot)

1. As soon as the cake comes out of the oven, pour the warm frosting over the hot cake.

2. Use a spatula to spread it evenly to the edges.

3. The frosting will slightly melt into the cake, creating a glossy, fudgy layer that firms up as it cools.

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## Serving & Storage

- **Cool completely** before slicing to allow the frosting to set.

- Serve at room temperature, or slightly warm with a scoop of vanilla ice cream.

- Store tightly covered at room temperature for up to **3 days**, or refrigerate for up to a week.

- Leftovers freeze well for up to 2 months; thaw at room temperature.

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## Tips & Variations

- **No sour cream?** Use Greek yogurt or buttermilk for a similar tang and moisture.

- **Nut-free version:** Simply omit the pecans for a smooth, nut-free frosting.

- **Spice it up:** Add a pinch of cayenne pepper or espresso powder to enhance the chocolate flavor.

- **Make it a layer cake:** You can bake the batter in two 9-inch round pans and frost between layers for a rustic twist.

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## Final Thoughts

Texas Chocolate Sheet Cake isn’t just dessert—it’s a celebration. It’s the kind of treat that draws a crowd, inspires second helpings, and leaves your kitchen filled with the scent of warm cocoa and butter. Whether served at family reunions, potlucks, or just because you deserve a slice of something sweet, this sheet cake is big in flavor, heart, and Southern tradition.

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