Everyone’s Favorite Butter-Nut Texas Chocolate Sheet Cake
Eggland’s Best eggs are always consistent, which is so important with the preciseness of baking. Their quality & freshness is second to none. This recipe was handed down by my older sister, who has been making it for 40 years. I remember anxiously awaiting its appearance at every family celebration as far back as pre-teen years. This is the most requested cake at every bake sale, family party & holiday party amongst everyone who has tried it. It is a family treasure.
Make This Recipe
Ingredients
Cake:
2 cups Sugar
1/2 tsp Salt
1 cup Water
½ cup Sour Cream
1 tsp Baking Soda
2 cups All-Purpose Flour
1 cup (2 sticks) Butter
4 Tbsp Cocoa
2 Eggland’s Best Eggs, large
1 tsp Vanilla
Butter-Nut Cocoa Frosting:
1 cup Chopped Walnuts
1 lb Box/Bag Powdered Sugar (Sifted)
6 Tbsp Milk
1 cup (2 sticks) Butter
1 tsp Vanilla Extract
4 Tbsp Cocoa
Preparation
Cake:
- In large mixing bowl, combine sugar, flour, and salt. In heavy saucepan, bring water and cocoa to boil. Add cocoa mix to dry ingredients immediately. Add sour cream, eggs, baking soda; vanilla extract - mixing until blended after each ingredient added. Batter will be thin.
- Bake in greased jelly roll pan (13x10 1/2”) at 350 for 25 minutes or in (13x9”) pan for 35-40 minutes.
Butter-Nut Cocoa Frosting:
- Boil milk, butter, and cocoa in a heavy pan until bubbly. Stir in sugar and vanilla until completely smooth.
- Last, stir in Walnuts. Immediately pour frosting & smoothly spread over top of cake. It hardens quickly to a glossy shine. Beautiful outside, and mind-blowingly moist and delicious inside.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 |
|---|---|
| Calories | 726 |
| Fat | 40.3g |
| Saturated Fat | 21.5g |
| Cholesterol | 115mg |
| Sodium | 440mg |
| Carbohydrates | 90.7g |
| Dietary Fiber | 2.4g |
| Protein | 7.2g |