Texas Sheet Cake

This is a dense chocolate cake with a hint of cinnamon.

Yields Approximately 24 slices.

Ingredients

For the Cake

• 2 c. dark brown sugar, packed
• 2 c. all-purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 c. salted butter
• 1 c. half-and-half
• 4 tbs. coco powder
• 1/2 c. sour cream
• 2 large eggs
• 1 tsp. vanilla extract

Preheat the oven to 350 degrees Fahrenheit. In a bowl, sift together the brown sugar, flour, cinnamon, and salt. Set aside.

In a sauce pan, melt the butter, then add the half-and-half and coco powder. Bring to a boil, then pour over dry ingredients. Add the sour cream, eggs, and vanilla. Whisk to combine. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Allow cake to cool completely before icing.

For the Icing

• 1/2 c. salted butter
• 4 tbs. coco powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 6 tbs. sour cream
• 7-9 c. powdered sugar, sifted
• 1 tsp. vanilla extract

In a sauce pan, bring the butter, coco powder, cinnamon, salt, and sour cream to a boil. Remove from heat and allow to cool for a couple minutes. Add the power sugar and vanilla to make a thick frosting. Spread over cooled cake.