Texas Sheet Cake

My mother has been making this for years, it's a brownie-like family favorite!



  • 2 cups flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1/2 lb. butter
  • 1 cup water
  • 4 tablespoons cocoa
  • 1 teaspoon baking soda
  • 2 eggs beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream


  • 8 tablespoons butter
  • 6 tablespoons cocoa
  • 6 tablespoons milk
  • 1 lb. 10x sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup nuts (optional)

Cake Directions

  1. Preheat oven to 350 degrees.
  2. Mix flour, sugar and salt in a mixing bowl and set aside. In a medium sauce pan, melt the butter. Add water and cocoa, mix well, and bring to a boil. Add to the flour and mix. Add remaining ingredients, stir and pour into 11x17 pan.
  3. Bake at 350 for 15-20 minutes (toothpick should come out clean). Let cool completely before icing.

Icing Directions

  1. In a medium sauce pan, melt butter. Add cocoa and milk. Bring to a boil, then remove from heat. Add 10x sugar, vanilla and nuts. Mix well, cool slightly and pour over cake.


  • Freezes wonderfully. Cut the cake into pieces and wrap them individually first.
  • I've never found Sour Cream in less than one cup packages, so we often make 2 cakes...
  • Weights: flour - 240g, sugar - 396g, 10x - 454g
  • Nuts: traditionally we've used walnuts, but want to try pecans next time