Sunday, September 25, 2016

Texas Sheet Cake

Texas Sheet Cake  (So, this is one that I always LOVED at church potlucks!  Someone would always make this cake and though I never knew it was a Texas Sheet Cake, it was one that I went to first!  Not the prettiest but so moist and chocolatey with a hint of cinnamon and of course pecans!!!!  It's Texas y'all (although I grew up in MO)!  Oh man!  This recipe doesn't have cinnamon in it, but as I recall, the ones at church often did!)

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder

6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans

Preheat oven to 350 F. Grease and flour a 10×15 inch sheet pan (like a jelly roll pan or cookie sheet with sides). In a large bowl combine the flour, sugar, baking soda and salt. Mix in sour cream. Beat in the eggs. Set aside. In a saucepan, melt the butter, then stir in the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.

Pour batter into prepared pan. Bake at 350 F. for 20 minutes, or until a toothpick inserted into the center comes out clean.

Icing: In a large saucepan, combine the milk cocoa and butter. Bring to a boil and remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over hot cake as soon as you remove it from the oven. This is imperative.
Yield: 35 servings.

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