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."
SERVINGS
|
20
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
20 min.
|
TOTAL
|
45 min.
|
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 mixing bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake. Yield: 20 servings.