Texas Sheet Cake
Taste of Home
This chocolaty delight was one of my favorites growing up. The cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe.
-Susan Ormond, Jamestown, North Carolina
SERVINGS: 15
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 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
- 1/2 cup sour cream
- ICING:
- 1/2 cup butter
- 1/4 cup plus 2 tablespoons milk
- 3 tablespoons baking cocoa
- 3-3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
Directions:
In a large saucepan, bring butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
In a saucepan, melt butter; add milk and cocoa. Bring to a boil.
Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack. Yield: 15 servings.