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.