Texas Chocolate Sheet Cake

I love this simple chocolate cake recipe!

Original recipe makes 20 servings


1 cup water
1 cup margarine
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
1/2 cup margarine
6 tablespoons milk
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 (16 ounce) box confectioners’ sugar

  • PREP

    15 mins

  • COOK

    30 mins


    1 hr 45 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15 1/2×10 1/2-inch jelly roll pan.
  2. Bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into prepared jelly roll pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
  4. Meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner’s sugar until icing is smooth. Spread icing over cake immediately after removing from oven. Allow cake to cool before cutting and serving.


Calories: 358 kcal
Carbohydrates: 53.7 g
Cholesterol: 24 mg
Fat: 15.7 g
Fiber: 1.1 g
Protein: 2.8 g
Sodium: 292 mg