High Fructose Corn Syrup Free Texas Sheet Cake
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.9(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
24 servings
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter
- ¼ cup unsweetened cocoa powder
- 1 cup water
- ½ cup sour cream
- 1 tsp vanilla extract
For the frosting
- ½ cup (1 stick) unsalted butter
- ¼ cup unsweetened cocoa powder
- 6 tbsp whole milk
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup pecans, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease an 18×13-inch rimmed sheet pan and line it with parchment paper, leaving a slight overhang on the long sides.
- 2
Whisk together the flour, granulated sugar, baking soda, and salt in a large mixing bowl until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!