Easiest Way to Make 1/4 Sheet Cake Size Vs 1/2 Sheet Cake

Texas Sheet Cake Vi

Costco's sheet cakes are just as sweet on your wallet as your tongue.

Recipe Summary Texas Sheet Cake Vi

This chocolate sheet cake is made with coffee and sour cream. Included is a recipe for frosting which should be spread on the cake while it is still very warm. It is VERY rich. My daughter encouraged me to submit the recipe on-line. Hope you like it as much as we do.

Ingredients | 1/4 Sheet Cake Size Vs 1/2 Sheet Cake

1 cup hot brewed coffee

1 cup butter

5 tablespoons unsweetened cocoa powder

2 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

½ teaspoon salt

3 eggs

1 (8 ounce) container sour cream

1 teaspoon vanilla extract

½ cup butter

6 tablespoons milk

6 tablespoons unsweetened cocoa powder

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.

In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.

To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.

Info | 1/4 Sheet Cake Size Vs 1/2 Sheet Cake

prep: 15 mins cook: 30 mins additional: 15 mins total: 1 hr Servings: 12 Yield: 1 - 12x18 inch sheet pan

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