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Concha Texas Sheet Cake

The Texas classic sheet cakes with a touch of Mexico, my concha Texas sheet cake is the sweetest of both worlds.
Author Vianney Rodriguez

Ingredients

  • 1 cup butter cubed
  • 1 cup of water
  • 1/4 cup baking cocoa
  • 2 cups all-purpose flour
  • 2 cups of sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • ICING:
  • 1/2 cup butter cubed
  • 1/4 cup plus 2 tablespoons whole milk
  • 3 tablespoons baking cocoa
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 4 conchas diced

Instructions

  1. In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth.
  2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  3. In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Gently press in the diced conchas to icing. Cool completely on a wire rack.