Description
A rich, fudgy chocolate sheet cake with a molten center, combining all-cocoa depth and crisp edges. Perfect for gatherings, this Southern dessert balances tangy sour cream and buttery sweetness without alcohol or pork-based ingredients.
Ingredients
All-purpose flour 2 cups
White sugar 2 cups
Baking soda 1 tsp
Salt ½ tsp
Sour cream ½ cup
Eggs 2
Butter 1 cup
Water 1 cup
Unsweetened cocoa powder 5 tbsp
Milk 6 tbsp
Confectioners’ sugar 4 cups
Vanilla extract 1 tsp
Chopped walnuts 1 cup
Instructions
Brush an 18×13″ pan with 4-6 tbsp melted butter and chill 10 minutes
Whisk flour, sugar, baking soda, and salt until smooth
Mix sour cream, eggs, and melted butter into dry ingredients
Blend in water, cocoa powder, and milk
Pour batter into prepared pan
Sprinkle chopped walnuts on top
Bake at 350°F for 20 minutes until edges firm but center is molten
Let cool slightly before spreading confectioners’ sugar and vanilla frosting
Notes
Use almond flour for gluten-free version
Substitute Greek yogurt for sour cream
Vegan: replace eggs with 3 tbsp flax + 6 tbsp water
Use almond/matcha milk for flavor variations
Freezes well for make-ahead events
Add 1 tsp espresso powder to water for coffee flavor
- Prep Time: 30
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 35g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg