Fudge-Topped Texas Sheet Cake

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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.

Difficulty: Easy

Hands-on: 20 minutesTotal: 40 minutes

Serves: 24

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 24

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories370
Total Fat21g
Saturated Fat9g
Cholesterol50mg
Sodium125mg
Total Carbohydrate46g
Dietary Fiber2g
Sugars36g
Protein3g