Fudge-Topped Texas Sheet Cake
This quick scratch cake from the Lone Star State features a topping that goes on the hot cake, eliminating the need to wait for the cake to cool before frosting.
Serves: 24Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ tsp. salt
- 1 cup butter, divided
- ½ cup vegetable shortening
- 1 cup water
- 11 Tbsp. cocoa powder, divided
- ½ cup sour cream
- 2 large eggs
- 2 tsp. vanilla extract, divided
- ⅛ tsp. ground cinnamon
- 1 tsp. baking soda
- 6 Tbsp. whole milk
- 1 lb. confectioners’ sugar
- 1 cup chopped pecans
- Preheat oven to 350°F. Butter a 11" × 16" sheet pan.
- Combine flour, granulated sugar, and salt in a bowl. Stir with a whisk to blend and break up any lumps.
- In a large saucepan, combine ½ cup butter, shortening, water, and 6 tablespoons cocoa powder. Cook, stirring, over medium-high heat until mixture comes to a boil. Remove from heat and let cool until just warm.
- Pour cocoa mixture over flour and sugar. Beat with a mixer until smooth. Add sour cream, eggs, 1 teaspoon vanilla, cinnamon, and baking soda. Mix well. Pour into prepared pan bake for 20 minutes.
- When cake is halfway done, make frosting. Combine remaining butter, remaining cocoa powder, and milk in a saucepan over medium heat. Bring to a boil and remove from heat. Add confectioners’ sugar, and 1 teaspoon vanilla. Mix until blended.
- Pour frosting over hot cake and carefully smooth over the top. Sprinkle with pecans. Cool, cut, and serve.