Texas Sheet Cake
A sweet and moist chocolate cake, made in a slice tin and iced while warm.
Servings: 15 squares
Calories: 192kcal
Equipment
- Slice tin (approx 28 x 18cm) or double the quantities and use a Sheet tin (40 x 27cm)
Ingredients
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
Instructions
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.
Notes
- Double the quantities used here if you are using a traditional Sheet tin (40 x 27cm).
Nutrition
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