Pumpkin Chocolate Texas Sheet Cake
Enjoy this Pumpkin Chocolate Texas Sheet Cake for your next holiday gathering, served with ice cream. This recipe serves up to 24!
Ingredients
- 1 cup butter
- 1 cup water
- ½ cup cocoa
- 2 cups sugar
- 2 cups flour
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- ½ cup sour cream
- 1 teaspoon vanilla
Make the frosting:
- ½ cup butter
- ¼ cup milk plus more if needed
- 1 lb. powdered sugar, sifted, about 4 1/4 cups sifted
- 4 oz. cream cheese, softened
- ½ 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!
Notes
Updated from Sept. 2018.
Nutrition Facts
Calories: 316kcal, Carbohydrates: 45g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 52mg, Sodium: 210mg, Potassium: 66mg, Fiber: 1g, Sugar: 36g, Vitamin A: 472IU, Vitamin C: 0.1mg, Calcium: 24mg, Iron: 1mg