This is one version of the Texas Sheetcake and the one I use. There is
another version that uses Buttermilk that I have made as well.
Texas Sheet Cake with Frosting
Cook Time: 20 minutes
1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
***Frosting***
1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 tablespoons milk
1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional
Cake: Combine 1 cup butter, water, and 1/4 cup cocoa in saucepan over
medium heat; heat until butter melts. Add sugar, flour, salt, eggs,
soda, sour cream, and 1 teaspoon of vanilla; mix well. Pour into a
15x10x1-inch jelly roll pan. Bake at 350° for about 20 minutes, or until
a toothpick inserted in the center comes out clean. Frost while still hot.
Frosting: Soften 1/2 cup of butter, add 1/4 cup of cocoa, milk
confectioners sugar and 1/2 teaspoon of vanilla mix well with electric
mixer. Stir in pecans, if using, and pour over the cake. Spread to cover
the hot cake.
--
*Ginny Butterfield
Cranberry Twp, PA
*
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