Texas Chocolate Sheet Cake

Texas Chocolate Sheet Cake
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Calories 452 cals
Total Fat 24 g
Cholesterol 84 mg
Dietary Fiber 1 g
Sodium 107 mg
Protein 4 g
Total Carbohydrate 54 g

Prep Time: 15 Minutes

Time to Table: 40 Minutes

Serves: 16


  • 1 cup water
  • 1 1/2 cups butter
  • 3/4 cup cocoa
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 1/2 cups Daisy Sour Cream
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 1 dash salt
  • 6 tablespoons 2% milk
  • 2 cups powdered sugar
  • 1/2 cup chopped pecans


Cake: Combine the water, 2 sticks of butter, and 1/2 cup cocoa in saucepan. Boil for 3 minutes, stirring constantly. Set aside to cool slightly. In a separate bowl, mix the granulated sugar, baking soda, and flour. Stir in the sour cream, 1 teaspoon vanilla, eggs, and dash of salt. Add the slightly cooled chocolate mixture and stir well. Pour the batter into a greased and floured 13x9 inch pan. Bake at 350 degrees for 30 minutes. Five minutes before removing the cake from the oven, prepare the icing. Icing: Combine the milk, 1/4 cup cocoa and 1 stick of butter in a saucepan. Boil for 1 minute stirring constantly. Add the powdered sugar and 1/2 teaspoon vanilla. Add chopped nuts, if desired. Mix well and pour over the hot cake.


Average Rating:
3.8 out of 0 5
MissyM 12/12/2019

I LOVED this cake - it's rich and very tasty. I didn't add the icing because I wanted it as a snack cake. It was eaten in record time - no one could resist it. Suggestion: Use the warning word "divided" to indicate the ingredients used in both cake and icing OR even better, list the ingredients in two different lists, one for cake and one for icing. I think that the recipe-writing method used here for aggregated amounts tends to cause more mistakes. For those who didn't have good results, I suspect that they missed the difference between the amounts in the Ingredients list and the amounts used in the Directions.

shaggin83 12/10/2016

I saw this recipe and it looked amazing. It was my mothers birthday and I decided to make this cake for her. After 30 minutes of baking the middle cracked apart and swelled up. I stuck a toothpick in and it was dry. I turned the oven off and set this on the top of the stove to cool. As soon as it cooled the center sunk. I frosted this and we ate it anyway. The edges of the cake were fine to eat as they were done. I did not like the heaviness of this and the frosting was gross. It was way to sugary tasting. I think this would have been better if it had been baked in a cookie pan it would have been more like brownies.

Mrsd 11/19/2016

This cake turned out so moist and was so delicious. Everyone asked for the recipe. I tested Daisy squeeze sour cream courtesy of Daisy and Influenster for review purposes

Veronniej 08/21/2015

Heavenly, dreamy, luscious are just a few words that accurately describe this cake. I just made it and ate it warm while the icing was still gooey and it is divine. The texture is moist and it squishes when you bite into it. The cake itself is not super chocolatey but the icing adds the right amount of chocolateyness that blends together for the perfect flavor. I'm interested in finding out how it tastes after it has cooled but it might not make it that long. The kids are loving it too!

Donna B. 03/31/2011

the cake itself is delicious,moist and buttery , I used hersheys cocoa and will try a different cocoa or add some coffee next time to add some depth to the chocolate flavor of the cake . frosting was different but good but next time I will use my favorite chocolate frosting recipe. then the cake will be 5 star

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