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White Texas Sheet Cake with Chocolate Fudge Frosting

3.29 Mitt(s) 7 Rating(s)7 votes, average: 3.29 out of 57 votes, average: 3.29 out of 57 votes, average: 3.29 out of 57 votes, average: 3.29 out of 57 votes, average: 3.29 out of 5

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Level: Easy

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Description

White Texas Sheet Cake with Chocolate Fudge Frosting

Ingredients

  • FOR THE CAKE:
  • 1 cup Water
  • 1 cup Butter, Cubed
  • 2 cups Flour
  • 2 cups Sugar
  • 2 whole Eggs, Beaten
  • ½ cups Sour Cream
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Almond Extract
  • ¼ teaspoons Baking Soda
  • FOR THE FROSTING:
  • 1 cup Sugar
  • ½ cups Unsweetened Cocoa, Sifted
  • ½ cups Milk
  • 4 Tablespoons Butter
  • 2 Tablespoons Light Corn Syrup
  • 4 cups Powdered Sugar, Sifted
  • 2 teaspoons Vanilla Extract

Preparation

Preheat oven to 375 Degrees

In a large saucepan, bring butter and water just to a boil.Once the butter has melted remove from heat. Next, add the flour, sour cream, sugar, salt, baking powder, and eggs and mix to combine. smooth.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes. The cake will still be somewhat warm.

NOTE: I used a 9.5X13 inch rectangle glass dish and baked my cake for about 30 minutes or until toothpick is inserted and comes out clean. But if you have a traditional jelly roll pan, use the 15X10 pan that the original recipe recommends. If you use the recommended jelly roll pan, your cake will come out a bit thin. I didn’t want a thin cake. But its up to you.

For the frosting: In a large saucepan, whisk together the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. When the butter has melted and the sauce is slightly smooth, take the pan off the heat, stir in the confectioners’ sugar and vanilla.

Pour the frosting on top of the slightly cooled cake (cool for 5 minutes). It may be a lot of frosting if you are using a 9X13 square rectangle pan( just a precaution). Allow the cake to cool with the frosting to completely set before serving.

4 Comments

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Allyson Seibert on 8.18.2015

This recipe is not correct… did not turn out like the picture what so ever! The cake was waaaay too wet and basically collapsed when the icing was poured on… wasted a lot of $, time and effort… DO NOT ATTEMPT!!

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Brittney on 8.28.2014

I think I see whats wrong. The directions for the frosting are different on her website than on this web page. On her site, it says to bring the ingredients to a boil. On here, it just says combine and take off heat. I think if I had boiled it it would have gotten thicker. Oh well, now I just have molten lava cake lol

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Maureen on 4.25.2014

I do not see MILK in the cake ingredients but it talks about in the instructions. Something is not right. Please clarify.

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Roxanne on 4.17.2013

I want to make your recipe and saw sweetened coca powder for the frosting. I only have unsweetened, can I just add more sugar or what type of coca do you mean, the drinking kinda like cadbury or nesquik?

7 Reviews

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JPenn on 9.28.2014

I did not have success with this cake. The cake tested done when I removed it from the oven but once the icing was put on it must have changed the cake. When I served it several hours later it seemed underbaked and was not tasty at all.

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Brittney on 8.28.2014

I have made this cake twice now but I can’t, for the life of me, figure out how to get the frosting on top without it completely soaking into the cake. I really love the flavor of the cake part but I’m so disappointed that when I add the frosting it turns into complete mush! The frosting was still watery after adding all the powdered sugar and the directions say to pour it on immediately when the cake is out of the oven. I did that, so I’m not sure how this is supposed to work. Please help me figure out what I did wrong, Thank you!
-Brittney

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dubyah on 3.20.2014

This cake was wonderful!

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snfrisby on 2.13.2014

This is not a true sheet cake since it’s made in a 9×13 pan but there is easily enough batter to use in a 15×10 pan and make it that way.

I made this last night. I don’t keep all purpose flour on hand so I subbed in self rising flour and omitted the salt and baking powder. This cake didn’t turn out like I expected. I will make it again but will use all purpose flour although I’ve never had a problem substituting it before. I also think it will turn out better to use a cup of milk instead of water.

I also halved the icing based on another review. I’m glad I did. Half was the perfect amount.

I’ll bake another one in a couple weeks and will update my review.

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mrsu on 1.11.2014

I made this exactly as written.
I did not care for the almond flavoring, but that just boils down to taste.
For the life of me, I can NOT figure out how anyone can get a regular fluffy cake out of this recipe. As I pulled the cake out of the oven, it was perfectly cooked. But as soon as I poured the icing on top, it smooshed (technical term LOL) and out went any typical fluffy cake. It looked like a gooey lemon bar- NOT like cake.
I will not be making this again.

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