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Texas Sheet Cake

 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
15 ServingsPrep: 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, cubed
  • 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 the butter, water and cocoa to a boil.
  • 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 small saucepan, melt butter; add milk and cocoa. Bring to a
  • boil. Remove from the heat. Whisk in confectioners' sugar and

2 of 2

Texas Sheet Cake (continued)

Directions (continued)

  • vanilla until smooth. Pour over warm cake. Cool completely on a wire
  • rack. Yield: 15 servings.
Nutritional Facts: 1 serving (1 piece) equals 361 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 232 mg sodium, 71 g carbohydrate, 1 g fiber, 3 g protein.