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Ummmseriously! Our Dark Chocolate Texas Sheet Cake has some serious dark secrets! “Dark Chocolate” secrets, that is! This go-to easy chocolate sheet cake dessert is always a crowd pleaser with a delicious chocolate pecan frosting that literally melts into the cake. *Swoon-Time*

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My husband has been begging for a Texas Sheet Cake, probably since last summer. I finally got around to it. Ok, it’s a year later…Good thing I’m not a procrastinator. 🙂 Hmm…right?

So, you know me, I had to change it up. Give it a little modern twist and also find a way to sneak more chocolate in. 🙂

So, let’s go back in my retro time warp to my earlier days. The popular version we always made was similar to this recipe over at Yesterfood, using cinnamon and buttermilk in the cake, besides the obvious ‘chocolate’ baking cocoa. It’s wonderful and my mother made it often.

I followed suit. (Because, I follow the chocolate. It’s what I do. It’s my mission in life I think. Ya know, priorities!)

So, now my question to you is…Have you ever tried Texas Sheet Cake with sour cream instead of buttermilk? I decided to give it a try and it’s seriously awesome!

I had some sour cream I wanted to use up and I’ve never had Texas Sheet Cake with sour cream in it, always buttermilk, so I think it was meant to be. And notice in this recipe, there is no cinnamon. You can add it, but to tell you the truth, WE didn’t miss it at all. In fact, there was no mention…hey is something missing? Nope.

My husband liked this version better than the one we grew up with that had cinnamon and buttermilk. And the sour cream just adds a lightness and it’s so moist. I agreed with him. I did like this one just a tad better.

About Dark Chocolate!

I used 2 kinds of Hershey’s Unsweetened Chocolate Baking Cocoa and Hershey’s Special Dark Baking Cocoa, instead of Hershey’s Unsweetened. For extra dark, just eliminate the Hershey’s Unsweetened all together and use the Hershey’s Special Dark!

We also used chocolate extract to enhance this old-fashioned Southern treat! Use whatever you have on hand, but I love using both cocoas, to give it that rich, dark chocolate flavor!

It’s rich, moist, delicious chocolatey cake (not overwhelming at all!) and that decadent frosting soaks right down in the cake and it’s awesome! It’s a quick and easy dessert making it perfect when entertaining.

You can make it ahead of time and store it in the fridge until you’re ready to serve. You can also store any extra cake covered, in an air-tight container for 2-3 days.

Try the Texas Sheet Cake warmed up in the microwave for 20 seconds or so for an added treat. Mama Mia!

Have you met Dark Chocolate? We’re besties!!

Dark Chocolate Texas Sheet Cake

Kim Lange

Ummmseriously! Southern Dark Chocolate Texas Sheet Cake has some Dark secrets! Dark Chocolate secrets, that is! It's got a modern twist and there's no buttermilk or cinnamon. The best part is the chocolate pecan frosting that melts into the cake. *Swoon-Time*

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Prep Time 25

Cook Time 20

Total Time 45

Course Dessert

Servings

Calories

Ingredients

Texas Cake

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
1 cup water
2 Tablespoons Hershey's Natural Unsweetened Cocoa Powder
2 Tablespoons Hershey's Special Dark Chocolate Cocoa Powder
1 cup sour cream
2 eggs
1 teaspoon chocolate extract , or vanilla extract

Frosting

½ cup (1 stick) butter, melted
⅓ cup milk
2 Tablespoons Hershey's Natural Unsweetened Cocoa Powder
2 Tablespoons Hershey's Special Dark Chocolate Cocoa Powder
1 box (16 ounces or 1 lb) powdered sugar
1 tablespoon chocolate extract or vanilla
1 cup chopped pecans , toasted (optional)

Instructions

Pre-heat oven to 350°F and spray a 13-inch x 18-inch x 1-inch jelly roll pan with non-stick cooking spray.

Texas Cake

In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined and set aside.
In a medium saucepan, melt 1 cup of butter, water, and both cocoa powders over medium heat, and then bring the mixture to a boil, stirring often. Make sure it doesn't boil over. Remove from the heat and add to the flour mixture and mix until combined, then add the sour cream, eggs, and vanilla and mix thoroughly.
Spread the cake batter into the prepared pan and bake for 20-22 minutes. Check cake for done-ness by pressing gently in the center of the cake with your index finger, until cake springs back and the edges of the cake are coming away from the sides of the pan.

Frosting

While the cake is baking, prepare the frosting.
In a medium bowl combine melted butter, milk, and both cocoa powders and whisk together until smooth. Add the powdered sugar to a large bowl and add the butter mixture and chocolate extract.
Whisk until no lumps remain and cover with plastic wrap until the cake has finished baking. (you can add in 1/2 pecans now and on top of cake or add all into the frosting or sprinkle on top after frosting).
Pour the frosting on the cake as soon as it comes out of the oven.
Spread the frosting to the edges of the cake.
Sprinkle toasted pecans over frosting as soon as you frost cake while cake is still warm.