Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 361
  • Fat:
  • 8 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 23 mg
  • Sodium:
  • 232 mg
  • Carbohydrate:
  • 71 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g

Texas Sheet Cake

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

PREP

20 min.

COOK

20 min.

TOTAL

40 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
  • 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.

Printed from tasteofhome.com May 12, 2008

Copyright Reiman Media Group, Inc © 2008