You can easily put together this simple crockpot turkey chili recipe and set it aside for the entire day. It tastes great with Cheddar cheese, crumbled corn chips, and sour cream on top.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 – 12×18 inch sheet pan |
Ingredients
- 1 cup hot brewed coffee
- 1 cup butter
- 5 tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 eggs
- 1 (8 ounce) container sour cream
- 1 teaspoon vanilla extract
- ½ cup butter
- 6 tablespoons milk
- 6 tablespoons unsweetened cocoa powder
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.
- In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.
- To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners’ sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.
Nutrition Facts
| Calories | 710 kcal |
| Carbohydrate | 96 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 19 g |
| Sodium | 398 mg |
| Sugars | 75 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this cake a couple times for large gatherings. Now I have gotten multiple requests for it – even as a birthday cake. So easy to make and transport. Awesome for informal gatherings and potlucks – no plates and forks required if not available!
No reason for frosting to be gritty unless you didn’t beat it enough. I do sift and maybe this is why. So sorry because really delicious cake and topping. I do love to add some cinnamon to the cake. But that was the original 10X15 pan recipe. I like that this uses a larger pan because the original size is very hard to find. And the sour cream is a great difference too. Thanks!
My first experience with Texas Sheet cake. I enjoyed it very much. I found the frosting to be too thick to spread. I had to keep adding hot water until I got it to a spreadable consistency. That was my only change I made.
Great recipe. The cake turned out moist, chocolatey, and sweet – just what I was expecting.
I’ve made this particular recipe several times and haven’t changed a thing. It is rich, chocolatey and satisfying. The coffee enriches the chocolate taste. I do sift the confectioners’ sugar first, because it makes it easier to stir smoothly into the icing pot.
Followed directions exactly! I had to cook an extra 7 minutes because my center wouldn’t cook enough to have a toothpick come out clean. After 7 mins, I took out of the oven because I didn’t want to overcook. My center was fudgy but everyone loved it! I even had someone ask for the recipe! Easy, cheap and delicious!
took this cake to a small get together and was a huge hit, I really love this recipe, it is failproof
I just made this and the frosting is a little grainy but not too bad. Trouble is I need it for tomorrow. There was also not quite enough frosting .
Both my husband’s and my mom made a version of this cake throughout the 60’s and 70’s. It was a “go-to” for potlucks and picnics! I tried this version because I liked the sour cream idea better than buttermilk and it turned out delicious! The only change I will make is to add about a tsp. of cinnamon, as both our moms did. Such a rich and tasty dessert!
Yummy kids are lined up for more!
The frosting is really gritty, and yes, I used powdered sugar. I think I should have stopped at 3 cups. It is edible if I scrape the frosting off entirely, but the cake is just okay, nothing fantastic. I’m really not sure how this has such a high rating. I would not make this again.
I made it and I loved it! I baked it in a 10X15 pan as suggested by other reviewers for a thicker cake, and I zapped the coffee mixture instead of using a pan on the stovetop. I also zapped the frosting mixture which made it easier to reheat slightly for a completely smooth texture and spreading consistency. Thank you for sharing!
(6 T = 1/3 C.) (4 C powdered sugar = a 1# box.) I followed the recipe, only adding a splash of milk to thin out the frosting. All I had on hand was a high-end dark unsweetened cocoa powder…if you’re in the same boat, beware. The cake was good but the frosting was too strong and had a bitter aftertaste. Since I so rarely use cocoa powder, next time I’ll probably just make ganache (with chocolate chips) and pour over the hot cake.
This cake delivers!!! Super moist w awesome frosting!
It turned out great. I went with the suggestion to not boil the frosting and it was very smooth. I also did not add nuts due to an allergy. I also used buttermilk in place of the milk, as suggested. Great recipe and helpful suggestions. Thanks!
This cake turned out awesome for a church potluck! So quick and easy to make. Made this one and the white one from this site start to finish within an hour!
Used a whisk for the frosting and added a little milk (tbl. or so) to help combine the butter with the cocoa, helped a lot from what the other comment said.
This was a great addition to our Thanksgiving Day spread! I used a 9″x13″ pan to make it a bit thicker. I used dark cocoa powder and also added a teaspoon of esspresso powder to the frosting to make it even richer. I will definitely make this again!
This was so fabulous, brought it to a coffee hour and everyone said they loved it. I read the reviews and the grainy frosting comes from the granulated sugar—you must read the instructions and ingredient list. The frosting turned out wonderful. I will be making this again and again. I would give it 10 stars if I could…thanks for the recipe
No changes although next time I would not bring the icing ingredients to a boil. . .heated through works fine. Made it for a BBQ along with cherry hand pies and both desserts were enjoyed. The cake is tasty, moist and very easy to pull together with pantry ingredients. . .and a leftover slice made a rare yummy breakfast for me!
Delicious! Not too sweet, which makes it very popular for the ones that don’t have a super sweet tooth like I do.;)