Elevate your dessert game with this irresistible White Texas Sheet Cake adorned with a luscious Chocolate Fudge Frosting. Combining the beloved flavors of a classic Texas sheet cake with a creamy cocoa frosting, this recipe offers a delightful twist on a timeless favorite. The moist and tender cake, subtly flavored with almond extract, creates the perfect canvas for the rich and velvety chocolate fudge frosting. Whether you’re hosting a gathering or simply craving a sweet indulgence, this cake is guaranteed to steal the spotlight and leave taste buds craving for more. Prepare to delight your senses with each decadent bite of this White Texas Sheet Cake with Chocolate Fudge Frosting.
Ingredients
For the Cake:
- 1 cup Water
- 1 cup Butter, Cubed
- 2 cups All-purpose Flour
- 2 cups Granulated Sugar
- 2 large Eggs, Beaten
- ½ cup Sour Cream
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Almond Extract
- ¼ tsp Baking Soda
For the Frosting:
- 1 cup Granulated Sugar
- ½ cup Unsweetened Cocoa Powder, Sifted
- ½ cup Milk
- 4 tbsp Butter
- 2 tbsp Light Corn Syrup
- 4 cups Powdered Sugar, Sifted
- 2 tsp Vanilla Extract
Preparation
- Preheat your oven to 375°F (190°C).
- In a large saucepan, bring water and cubed butter to a gentle boil. Once the butter has completely melted, remove the saucepan from heat.
- Add flour, sour cream, granulated sugar, salt, baking powder, beaten eggs, almond extract, and baking soda to the saucepan. Mix well until the batter is smooth and well combined.
- Pour the batter into a greased 15x10x1-inch baking pan. Alternatively, if using a 9×13 inch rectangle glass dish like the author, adjust the baking time accordingly (approximately 30 minutes), or until a toothpick inserted into the center comes out clean.
- Bake the cake in the preheated oven for 18-22 minutes, or until it turns golden brown and a toothpick inserted near the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes. It’s normal for the cake to still be somewhat warm at this stage.
- For the frosting, in a separate large saucepan, whisk together granulated sugar and sifted cocoa powder. Gradually whisk in the milk until the mixture is smooth.
- Stir in butter and corn syrup until fully incorporated. Place the saucepan over medium-high heat and bring the mixture to a boil, whisking constantly.
- Once the butter has melted and the sauce is slightly smooth, remove the saucepan from heat. Stir in the sifted powdered sugar and vanilla extract until the frosting is smooth and well combined.
- Pour the frosting over the slightly cooled cake (allow the cake to cool for 5 minutes). Note that if using a 9×13 inch pan, there may be excess frosting.
- Allow the cake to cool completely with the frosting to set before serving. Enjoy!
