Bring an H-E-B Texas Sheet Cake to your next family reunion or backyard barbecue. It will be the center of attention at the dessert table. Even Great Aunt Edna would be proud to serve this cake with its dense, tender crumb and deep chocolate flavor topped with pecan-studded icing. Enjoy this Texas tradition for any special occasion, because it's just like home!
YOU WILL NEED:
1 Large Egg, Room Temperature
2/3 cup Water, divided
1 Stick (1/2 cup) Unsalted Butter
1 Cake Cocoa Packet (Included)
1 Mix Packet (Included)
1/4 cup Sour Cream
5 Tbsp salted Butter
5 Tbsp Water
1 Frosting Cocoa Packet (Included)
1 Sugar Packet (Included)
CAKE: Prep Time: 20 minutes. Cooking Time: 15 - 20 minutes. Preheat oven to 350°F. Grease or spray a 9 x 13 - inch baking pan; set aside. Mix together egg and 1/3 cup water in a medium sized bowl; set aside. Melt butter in a small saucepan until golden brown being careful it does not burn. Remove from heat and stir in 1/3 cup water. Add contents of cake cocoa packet. Stir until smooth. Return to heat and bring to a boil, stirring. Remove from heat. Set aside.
Add contents of the mix packet to egg mixture in medium sized bowl and whisk in butter/cake cocoa mixture. Stir until smooth. Add sour cream, mixing until well combined. Spoon into prepared 9 x 13 - inch pan; spread batter evenly to edges of pan.
Bake for 15 to 20 min or until a toothpick when inserted in the center of the cake comes out clean.
FROSTING: Melt Butter in a heavy saucepan until golden brown being careful not to burn it. Add water and contents of frosting cocoa packet. Bring to a boil, stirring until smooth. Remove from heat. Whisk in contents of sugar packet and quickly stir until sugar is dissolved. Spread over warm cake. Cut into 24 pieces and serve.
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