Texas Chocolate Cake is a rich, moist sheet cake with a thin layer of fudge-like icing poured on while warm. Beloved for its simplicity and deep cocoa flavor, this cake has become a potluck and family gathering staple across the American South and Midwest. It's made in a sheet pan rather than a layer cake format, which makes it easy to serve and fast to bake. The icing, poured while both cake and frosting are warm, seeps into the surface, giving it its iconic texture.
Ingredients
Cake
- 2 sticks margarine (or butter)
- 1 cup water
- 4 tbsp cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ tsp salt
- 2 eggs (large, beaten)
- 1/4 cup sour cream
- 1 tsp baking soda
Frosting
- 1 stick margarine (or butter)
- 6 tbsp cocoa
- 6 tbsp milk
- 1 tsp vanilla extract
- 1 lb powdered sugar
Instructions
Step 1: Prepare the Cake Base
- In a saucepan, combine 2 sticks margarine, 1 cup water, and 6 tbsp cocoa powder.
- Bring to a boil while stirring.
Step 2: Mix Dry and Wet Ingredients
- In a mixing bowl, whisk together 2 cups flour, 2 cups sugar, and ½ tsp salt.
- Pour in the hot cocoa mixture and stir to combine.
Step 3: Add Eggs and Cream
- Beat in 2 eggs, ½ cup sour cream, and 1 tsp baking soda until smooth.
Step 4: Bake the Cake
- Pour into a greased cookie sheet (10×15-inch jelly roll pan).
- Bake at 400°F for 20 minutes.
Step 5: Make the Frosting
- While the cake bakes, combine 1 stick margarine, 6 tbsp cocoa, and 6 tbsp milk in a saucepan.
- Bring to a boil, stirring constantly.
- Remove from heat, add 1 tsp vanilla and 1 box (1 lb) powdered sugar.
- Beat until smooth.
Step 6: Ice While Warm
- Pour frosting over the hot cake immediately after removing from oven.
- Spread evenly and allow to set.
Tips
- Use a jelly roll or sheet pan exactly as noted, this cake is meant to be thin.
- Pour icing over the cake while still warm for the classic Texas-style finish.
- Add chopped walnuts or pecans to the icing if desired.
- Do not substitute Dutch-process cocoa; regular cocoa gives the intended flavor.
- This cake travels well and is ideal for potlucks and gatherings.
- Serve slightly warm for an ultra-soft texture.
- Store covered at room temperature for up to 2 days.
- For cleaner slices, allow the cake to fully cool before cutting.
Nutrition
Calories: 590kcalCarbohydrates: 90gProtein: 5gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 31mgSodium: 390mgPotassium: 130mgFiber: 2gSugar: 71gVitamin A: 1092IUVitamin C: 0.1mgCalcium: 37mgIron: 2mg
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