Texas Sheet Cake
A sweet and moist chocolate cake, made in a slice tin and iced while warm.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American, Australian
Keyword: texas sheet cake
Servings: 15 squares
Calories: 192kcal
Cake
- 125 grams butter (chopped)
- ½ cup water
- 2 tablespoons cocoa
- 1 egg (beaten)
- ¼ cup milk
- 2 teaspoons white vinegar
- ½ teaspoon vanilla extract
- ½ teaspoon bicarb soda
- 1 cup plain flour (all purpose flour)
- 1 cup caster sugar
- ¼ teaspoon salt
Icing
- 1 cup icing sugar
- 1 tablespoon cocoa
- 20 grams butter (chopped)
- 2 tablespoons boiling water
Cake
Pre-heat oven to moderate (170 degrees celsius, fan-forced).
Grease baking tin or tray. Use a slice tin (approx 28 x 18cm) or double the quantities to use a Sheet tin (40 x 27cm).
Combine butter, water and cocoa in a medium saucepan and heat gently to melt butter. Bring to the boil and then take off the heat.
Allow to cool for 20 minutes and then add the egg, milk, vinegar, vanilla and bicarb soda. Stir well to combine.
Add sugar, salt and sifted flour and stir until combined.
Pour mixture into tin and bake for 25 minutes (if using a slice tin) or 30 minutes (if using a sheet tin).
Allow to cool on a cooling tray.
Icing
Combine icing sugar and cocoa and form a well in the centre of the mixture.
Place butter in centre of well and pour in boiling water. Stir until mixture is smooth.
Pour over cake while it is still warm.
Once cool, cut into squares.
- Double the quantities used here if you are using a traditional Sheet tin (40 x 27cm).
Calories: 192kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 37mg | Fiber: 1g | Sugar: 21g | Vitamin A: 264IU | Calcium: 12mg | Iron: 1mg