Texas Sheet Cake
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 15 servings.
This chocolaty delight was one of my favorites growing up. The Texas sheet 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
Ingredients
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1 cup butter, cubed
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1 cup water
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1/4 cup baking cocoa
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2 cups all-purpose flour
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2 cups sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup sour cream
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ICING:
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1/2 cup butter, cubed
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1/4 cup plus 2 tablespoons 2% milk
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3 tablespoons baking cocoa
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3-3/4 cups confectioners' sugar
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1 teaspoon vanilla extract
Directions
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1.
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.
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2.
Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
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3.
In a small 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.
Nutrition Facts
1 piece: 418 calories, 14g fat (9g saturated fat), 35mg cholesterol, 266mg sodium, 72g carbohydrate (57g sugars, 1g fiber), 3g protein.
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