1-Getting started with this Texas sheet cake: Preheating your oven to 350°F. Grease an 18×13 inch pan to ensure the cake releases smoothly after baking. This setup takes just about 10 minutes, setting the stage for a quick and delicious dessert.

2-In a large bowl, mix together 2 cups (240 g) flour, 2 cups (400 g) sugar, 1 teaspoon (5 g) baking soda, and 1/2 teaspoon (2.5 g) salt for a solid dry base. Separately, boil 1 cup (240 ml) water, 1 cup (227 g) butter, and 3 tablespoons (22.5 g) cocoa powder until smooth, which activates that rich chocolate flavor. Combine 1/2 cup (120 g) sour cream, 2 large eggs, and 1 teaspoon (5 ml) vanilla extract, then add this to the dry ingredients.

3-Stir in the hot chocolate mixture until the batter is smooth, then pour it into your prepared pan. Bake for 15-20 minutes until set, keeping an eye on it to maintain that perfect moist texture. While it bakes, prepare the frosting by boiling 6 tablespoons (90 ml) milk, 3 tablespoons (22.5 g) cocoa powder, and 1/2 cup (115 g) butter. Remove from heat, stir in 3 3/4 cups (450 g) powdered sugar until smooth, and spread it over the hot cake for a glossy finish that sets in about 10 minutes. Let the cake cool before serving, and you’re ready to enjoy this treat that takes roughly 30 minutes total.