Prepare to embark on a decadent chocolate journey that will transport you straight to the heart of Southern comfort baking! This Southern Dark Chocolate Texas Sheet Cake isn't just a dessert—it's a slice of pure, rich indulgence that promises to become your new obsession. With its incredibly moist texture, deep chocolate flavor, and irresistible pecan crunch, this sheet cake is the dessert that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Southern
Serves: 24 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips
- 1 cup powdered sugar
- 1/4 cup milk
- 1/4 cup unsweetened cocoa powder (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 15x10 inch jelly roll pan or a large baking sheet to prevent sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 2 cups of granulated sugar, 1/2 cup of unsweetened cocoa powder, 1 tsp of baking soda, and 1 tsp of salt. Whisk these dry ingredients together until well combined.
- In a saucepan over medium heat, melt 1 cup of unsalted butter. Once melted, add 1 cup of boiling water to the saucepan and stir to combine.
- Pour the butter and water mixture into the bowl with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Add 1/2 cup of buttermilk, 2 large eggs, and 2 tsp of vanilla extract to the batter. Mix until smooth and fully incorporated.
- Fold in 1/2 cup of chopped pecans and 1/2 cup of chocolate chips into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting. In a medium bowl, whisk together 1 cup of powdered sugar, 1/4 cup of milk, and 1/4 cup of unsweetened cocoa powder until smooth and creamy.
- Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes.
- After cooling slightly, pour the frosting over the warm cake, spreading it evenly with a spatula.
- Allow the cake to cool completely before slicing into squares and serving. Enjoy your Southern Dark Chocolate Texas Sheet Cake!
Tips
- Use room temperature ingredients to ensure a smooth, well-incorporated batter
- Don't overmix the cake batter—mix just until ingredients are combined to keep the cake tender
- Pour the frosting while the cake is still warm for the most beautiful, glossy finish
- Toast the pecans briefly before adding them to enhance their nutty flavor
- For extra richness, use high-quality cocoa powder and real vanilla extract
- Allow the cake to cool completely before cutting for clean, neat slices
- Store the cake covered at room temperature for up to 3 days for maximum freshness
- For an elegant touch, sprinkle some extra chopped pecans on top of the frosted cake
Nutrition Facts
Calories: 173kcal
Carbohydrates: 34g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
