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Pumpkin Chocolate Texas Sheet Cake Recipe

Servings: 12 -24
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Ingredients

  • 1 cup butter
  • 1 cup water
  • 1/2 cup cocoa
  • 2 cups sugar
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon baking soda
  • 2 teaspoon pumpkin pie spice
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • FROSTING:
  • 1/2 cup butter
  • 1/4 cup milk plus more if needed
  • 1 box, 1 pound powdered sugar, sifted (4 1/4 cups sifted)
  • 4 oz. softened cream cheese
  • 1/2 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice

Instructions

  • Combine the butter, water, and cocoa in saucepan over medium heat; heat until butter melts.
  • Add sugar, flour, salt, eggs, baking soda, pumpkin pie spice, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. (I use the Pampered Chef Bar Pan.)
  • Bake at 350 for 20 minutes. Make the frosting in the meantime.
  • For frosting, combine butter and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Allow to cool for 15 minutes.
  • Spread frosting over hot cake; cool and serve!
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