Everyone needs a go-to recipe for chocolate sheet cake; a rich dessert with a fudgy frosting that is ready, start to finish, in under one hour. This one has been in my portfolio for more than three decades. It is a favorite of kids and adults alike. If you are not a fan of nuts, feel free to leave them out of the frosting without compromising the taste.

Texas Sheet Cake

1 c. butter

1 c. leftover brewed coffee (or 1 c. water with a tsp. of instant coffee dissolved in it)

1/3 c. unsweetened cocoa powder

2 c. flour

2 c. sugar

1 tsp. baking soda

1/2 tsp. salt

2 large eggs

1/2 c. sour cream

1 1/2 tsp. vanilla

Fudge Frosting

1/2 c. butter

2 Tbsp. unsweetened cocoa powder

1/4 c. half and half (or heavy cream)

1 box (1 lb.) powdered sugar

1 tsp. vanilla

1 c. pecans, chopped

Place the cup of butter, cup of coffee and 1/3 c. cocoa powder in a pan, over medium heat. Bring to a boil, stirring constantly with a whisk. Remove from the heat. In the bowl of an electric mixer, combine the flour, sugar, baking soda and salt. Whisk the eggs with a fork. Add the eggs, sour cream, and vanilla to the flour mixture, beating on low speed just to combine. With mixer on lowest speed, slowly pour the chocolate liquid into the flour batter. When incorporated, scrape the sides down with a spatula and beat on medium for one minute. Pour the batter into a greased 10 x 15 x 1 inch baking pan. Bake at convection bake 350 for 15 minutes. 

While the cake is baking, prepare the frosting. You want to time it so that the frosting is just finished as you pull the cake from the oven. Using that same saucepan (no need to wash it), melt the butter over low heat. Roughly chop the pecans. Whisk the 2 tablespoons of cocoa and the quarter cup of half and half with the melted butter. Keep stirring until this comes to a boil. Add the box of powdered sugar and stir vigorously over low heat until the frosting is smooth. Stir in the vanilla. Add the nuts. Keep this over the lowest stove temperature for those final minutes until you pull the cake from the oven. Immediately pour the frosting over the cake, working quickly. With a bent spatula (or a kitchen knife), gently smooth the frosting over the entire cake surface, being careful not to drag in the top of the cake. Allow cake to cool before cutting.