I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

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  • Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.

  • Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

  • For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

256 calories; 12.5 g total fat; 36 mg cholesterol; 145 mg sodium. 35.8 g carbohydrates; 2.4 g protein; Full Nutrition

Reviews (583)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2008
I thought this was a 5 star finished product but it takes way longer than 10 min. prep time melting the butter/cocoa to a boil takes at least that. Make this your first step so it can be cooling while you deal with the dry ingredients etc. Rather than struggling to blend eggs and sour cream into a lot of dry stuff whisk them together separately and add gradually while running the mixer on Stir for very short periods of time then add the lukewarm cocoa mix (too hot and you might curdle the batter). Finish by hand. All told it took 30 to 40 min. to get it in the oven which is really where the ease begins. It cooks quickly and you don't have to stay up all night waiting for it to cool so you can ice it. Take the time to scale it if your pan is bigger it is tricky to do the math but it will make a difference you won't end up with a big flat chocolate cracker. The pan size in the text is 10X15 but the pan size in the header is different; use the 10X15 size. Multiply pan dimensions to give you sq. in. (150 for this recipe; my pan was 192). Divide your pan area by 150 and multiply the result by 35 servings. This tells you what number to plug into the servings box; hit scale and it will automatically do the conversion for you. Odd stuff like 2 1/2 eggs can be rounded to 3 without catastrophe (I did it). Or just go buy a new 10X15 pan.:)PS-sift the sugar for the icing after measuring and before mixing for no white lumps. Read More
(494)

Most helpful critical review

Rating: 3 stars
06/09/2011
Needs more chocolate flavor. It was ok otherwise. Will not make as written again. I would start with 7 T of cocoa powder for cake and frosting use buttermilk in the frosting and maybe try coffee for replacement of the water. Read More
(33)
743 Ratings
  • 5 star values: 598
  • 4 star values: 100
  • 3 star values: 35
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
01/23/2008
I thought this was a 5 star finished product but it takes way longer than 10 min. prep time melting the butter/cocoa to a boil takes at least that. Make this your first step so it can be cooling while you deal with the dry ingredients etc. Rather than struggling to blend eggs and sour cream into a lot of dry stuff whisk them together separately and add gradually while running the mixer on Stir for very short periods of time then add the lukewarm cocoa mix (too hot and you might curdle the batter). Finish by hand. All told it took 30 to 40 min. to get it in the oven which is really where the ease begins. It cooks quickly and you don't have to stay up all night waiting for it to cool so you can ice it. Take the time to scale it if your pan is bigger it is tricky to do the math but it will make a difference you won't end up with a big flat chocolate cracker. The pan size in the text is 10X15 but the pan size in the header is different; use the 10X15 size. Multiply pan dimensions to give you sq. in. (150 for this recipe; my pan was 192). Divide your pan area by 150 and multiply the result by 35 servings. This tells you what number to plug into the servings box; hit scale and it will automatically do the conversion for you. Odd stuff like 2 1/2 eggs can be rounded to 3 without catastrophe (I did it). Or just go buy a new 10X15 pan.:)PS-sift the sugar for the icing after measuring and before mixing for no white lumps. Read More
(494)
Rating: 5 stars
01/23/2008
I thought this was a 5 star finished product but it takes way longer than 10 min. prep time melting the butter/cocoa to a boil takes at least that. Make this your first step so it can be cooling while you deal with the dry ingredients etc. Rather than struggling to blend eggs and sour cream into a lot of dry stuff whisk them together separately and add gradually while running the mixer on Stir for very short periods of time then add the lukewarm cocoa mix (too hot and you might curdle the batter). Finish by hand. All told it took 30 to 40 min. to get it in the oven which is really where the ease begins. It cooks quickly and you don't have to stay up all night waiting for it to cool so you can ice it. Take the time to scale it if your pan is bigger it is tricky to do the math but it will make a difference you won't end up with a big flat chocolate cracker. The pan size in the text is 10X15 but the pan size in the header is different; use the 10X15 size. Multiply pan dimensions to give you sq. in. (150 for this recipe; my pan was 192). Divide your pan area by 150 and multiply the result by 35 servings. This tells you what number to plug into the servings box; hit scale and it will automatically do the conversion for you. Odd stuff like 2 1/2 eggs can be rounded to 3 without catastrophe (I did it). Or just go buy a new 10X15 pan.:)PS-sift the sugar for the icing after measuring and before mixing for no white lumps. Read More
(494)
Rating: 5 stars
11/04/2006
This cake is delicious and simple to make! Two tips:#1: Have your frosting ingredients set out and ready to go. After stirring in the powdered sugar DO work quickly to spread it on the cake. It does become like fudge consistency as it cools. #2 If you have not checked to see how level your oven is you may want to do that before you start. An unlevel surface does show alot on a sheet cake. Wonderful recipe!! You won't be disappointed!! Thanks!!!!!!! Read More
(341)
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Rating: 5 stars
08/17/2004
An easy recipe for a good basic sheet cake. Use a 9x11 pan or double the recipe because 10x13 made for a very thin cake! Read More
(160)
Rating: 5 stars
07/06/2004
Yeeeeeeehaaaaaaaaaaaa! My native Texan hubby as well as the rest of our family LOVE this cake! We baked this in a 9 x 13 metal pan for 22 minutes - perfection! This was super easy to make. Make sure that you prepare the icing when you are able to put on the cake while it is still warm, preferably right out of the oven. The icing gets stiff fast so the warm cake helps it spread. My family also loves to pair this up with vanilla ice cream. Being from San Antonio where pecan trees are in the back yard, we only make this with pecans, not walnuts. If you are one to worry about calories and fat content this recipe isn't for you, enjoy! ;-) Read More
(122)
Rating: 5 stars
11/12/2005
I just got done eating ANOTHER bite of this cake. Unfortunately I have been doing that all day long!!! I made it for company last night and I am being tempted with what is left of this large delicious cake! This was the first time making this cake...I was pleasantly surprised. If you like chocolate I don't see how you wouldn't like this cake. It is moist and rich but not too rich where you say you can't eat it(obviously I am not having that problem). I made it in a 10x15 pan that I thought was only good for making my cookies. I used Baker's Joy cooking spray to grease my pan(very easy). This is a thinner cake but I liked it the way it was. You have a better icing to cake ratio this way:) I suggest starting the icing approx. 10 minutes prior to the cake coming out of the oven. That way the cake is done right when you are done with the icing. Read More
(108)
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Rating: 5 stars
01/23/2007
excellent! just perfect. i did not make this in a jelly roll pan. i made it like a normal cake in a long rectangular cake pan. if your reading this review there is no need to search for another texas sheet cake recipe. make this one. Read More
(87)
Rating: 5 stars
10/31/2011
This is my favorite sheet cake recipe. You can change it... To make a white sheet cake: delete the cocoa and add 1 tsp almond extract to the cake and 1/2 to 1 tsp almond extract to the frosting. To make a peanut butter sheet cake: add 2/3 c. peanut butter to the cake batter (cook with the butter) and 2/3 c. creamy peanut butter to the frosting. You can reduce the amount of powdered sugar. Today I made the peanut butter sheet cake and only used 2.5 cups of powdered sugar instead of 4.5 cups. Read More
(56)
Rating: 5 stars
12/11/2005
I loved that I had all the ingredients on hand no rushing to the shops for an obscure ingredient. It did take longer than the 20 mins. to cook - more like 35 for my oven. I made this for a dinner appointment it was great but as it took longer to cook we were late! When they saw the cake all was forgiven thanks Carolyn. Please note - the mixture is supposed to be thin don't be alarmed. Read More
(47)
Rating: 5 stars
10/08/2007
a little slice of heaven! super easy for a whole lotta folks! it never fails that folks call this brownies. it's that rich in a way but much more decadent and frankly I can eat more of this than brownies any day of the week! Make this a day ahead - lets the icing set up and just is overall much better. (not that day one is shabby mind you) Read More
(46)
Rating: 3 stars
06/09/2011
Needs more chocolate flavor. It was ok otherwise. Will not make as written again. I would start with 7 T of cocoa powder for cake and frosting use buttermilk in the frosting and maybe try coffee for replacement of the water. Read More
(33)