Are you ready for a mouthwatering, calorie worthy, super moist (yes, I said “moist”), delicious chocolate cake experience? I have just the dessert recipe for you. The ingredients in are based off of a traditional Texas Sheet Cake, however I made a few adjustments; I don’t have a baking sheet large enough to make a traditional sheet cake so I’m calling this one the “Don’t Give A Sheet Cake.”
The name is quite fitting, actually…
- I don’t give a sheet because I don’t have one (a sheet cake pan) large enough to make a wide and thin cake.
- I don’t give a sheet because of the massive amount of calories that are in each bite.
- I don’t give a sheet that it is not a “traditional” birthday cake.
- I don’t give a sheet about making this cake from scratch, because it’s a family favorite made for many, many memorable celebrations.
- I don’t give a sheet and will eat this for breakfast with side of coffee.
Do you give a sheet about this cake yet?
Seriously, this cake is always a hit and everyone asks for the recipe. We make it for birthdays, holidays and special occasions. It is definitely rich in flavor but I would not describe it as a nutritious, “heart healthy” food…we are talking about chocolate cake here. As long as you eat this in moderation, you will be okay. Plus, you will be the hit of the party if you make this for your friends and family. Trust me — I gloat every single time I watch someone take their first bite of this cake and I don’t even feel bad about it.
This was my first experience writing a blog recipe so I am a little nervous about it. Like, what if I missed an ingredient or you all burn your cakes because I gave you the incorrect cooking temperature and times? That being said, do yourself a favor and just keep an eye on the cake while it is in the oven. And, if you have any recommendations on how to improve the cake, shoot me a message.
Thanks so much for tuning into this blog — feel free to read more posts here.
Don’t GIve A Sheet Chocolate Cake
- 1 Baking Pan I used a 9X13 Ceramic Dish
- 2 Mixing Bowls
- 1 Small or Medium Sauce Pan
- 1 cup water
- 1 cup butter (unsalted)
- 3 tbsp Cocoa Powder
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 cup sour cream
- 1 1/2 tsp vanilla
- 2 eggs
- 5 tbsp whole milk
- 1/2 cup butter
- 3 tbsp cocoa powder
- 3 1/2 cups powdered sugar
Let's make that sheet!
- Prepare your pan with PAM, Butter or Vegetable Oil (I used a 9X13 Ceramic Dish and PAM)
- Boil the water, cocoa powder and butter in a saucepan.
- In one mixing bowl, mix together the dry ingredients – sugar, flour, salt and baking soda.
- In the other mixing bowl, stir together sour cream, vanilla and eggs then combine. Once it has a smooth, creamy texture, combine this with the dry ingredients in the first bowl.
- At this point, ensure the ingredients in the sauce pan are well mixed boiling. Remove from heat. Then combine it with the ingredients in the mixing bowl. Begin mixing it right away while it is hot, because your arm is about to get a little workout and you want to take advantage of that heat. Once the batter is smooth and all chunks are gone, pour it into the prepared dish.
- Bake at 350°F for 25-30 minutes. Since ovens can vary, I recommend poking a fork through the center of the cake after 25 minutes. If it comes out clean, remove the cake and/or add another 5 minutes until you get a clean fork.
Don't Give a Sheet Chocolate Icing:
- While the cake is baking melt the butter in a sauce pan, then add the cocoa, sugar, vanilla and milk. I use a whisk to create smooth icing. While the cake is still hot, poke a few holes in the top with a fork and then drizzle the Icing onto the warm cake. (another option: add chopped pecans to the icing and or a little bit of coffee — see "notes" section for info)At this point you've completed almost all of the steps, except, now you actually have to allow the cake to setup properly; So find that self control and let it sit for at least 30 minutes 🙂
- Serve as-is or with vanilla ice cream.Enjoy, my friends, enjoy.
- If you are looking for a richer flavor in the icing, add a touch of this morning’s leftover coffee. I would start with a teaspoon of coffee and work up from there, but keep in mind that you need to keep it balanced with the milk, so don’t make the icing too thin.
- It is VITAL to poke holes in the cake so the chocolate icing can fall into the holes. While the cake itself is already moist, doing this takes it to next level moisture. Trust me.