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Chocolate Texas Sheet Cake

Chocolate Texas Sheet Cake
"My husband is from Texas, and we love Chocolate Texas Sheet Cake," notes Kristi Wells of Raleigh, North Carolina. "This recipe is oh-so-good, but I wish I knew how to lighten it up a bit."
20 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup butter, cubed
  • 1 cup water
  • 1/4 cup baking cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/2 cup sour cream
  • FROSTING:
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 5 to 6 tablespoons milk

Directions

  • In a large saucepan, bring the butter, water and cocoa just to a
  • boil. Immediately remove from the heat. Combine the flour, sugar,
  • baking soda and salt; stir into butter mixture. Combine the eggs and
  • sour cream; stir into butter mixture until blended.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
  • 350° for 18-25 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack.
  • For frosting, in a large bowl, cream the butter and confectioners'
© Taste of Home 2013

2 of 2

Chocolate Texas Sheet Cake (continued)

Directions (continued)

  • sugar. Add cocoa, vanilla and enough milk to achieve desired
  • consistency. Spread over cake. Yield: 20 servings.
Nutrition Facts: 1 piece equals 359 calories, 16 g fat (9 g saturated fat), 63 mg cholesterol, 273 mg sodium, 54 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013