Here is that classic recipe that you may remember at a family reunion. Also known as “Texas cake” and sometimes sprinkled with pecans.

This makes enough for a crowd so you can freeze any leftovers! Because it’s summertime and we could all use some sort of dessert that reminds us of a big family gathering… because I cannot wait until we can all hug our family and have a party again! Enjoy!

This recipe was also recently shared on St. Louis Magazine!

Chocolate Sheet Cake Ingredients:

4 Tablespoons cocoa powder
1 cup water
2 sticks unsalted butter
2 cups flour
2 eggs
2 cups sugar
½ cup sour cream
½ tsp. salt
1 tsp. baking soda

Chocolate Icing Ingredients:

1 cup powdered sugar (sift the powdered sugar for a smooth icing)
1 tsp. vanilla extract
4 Tablespoons cocoa powder
1 stick unsalted butter

Directions:

1. Make the cake batter. Bring to a boil the butter, cocoa powder, and water. Set aside.

2. In a large bowl, stir together the eggs and sugar. Add in the flour, sour cream, salt, and baking soda. Slowly add in the cocoa mixture while it is still warm. Spray a 12-by-17-inch sheet pan with nonstick spray, and pour in the batter. Bake for 20 minutes at 350 degrees.

3. While the cake is baking, make the icing. In a pan over the stove, melt the cocoa and butter together until it starts to come to a boil. Take off the heat, and stir in the vanilla. Slowly add in the powdered sugar until it gets to a smooth consistency. Add more powdered sugar if needed to reach desired consistency. It should be smooth and able to easily spread when poured, not too thick. Add milk if the mixture is too thick. The icing will harden and thicken once it cools on the cake.

4. Pour icing over the warm cake, and spread to cover. Sprinkle with pecans or sprinkles. Let icing set, and cut into squares.