Photo by: kimberlykv
Texas Chocolate Sheet Cake
Food Ingredients:
1 cup butter 1 cup water 1/4 cup cocoa 2 cups sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla extract 1 cup sour cream 2 eggs Chocolate Frosting (recipe follows) 1 cup chopped pecans, optional 1/2 cup butter 1/4 cup cocoa 1 tablespoon milk 1 box (16 oz.) powdered sugar (sift if lumpy) 1 teaspoon vanilla extract
Recipe preparation:
1 1. Combine butter, water and cocoa in 3 quart saucepan. Bring to boiling and boil 5 minutes. Remove from heat. 2 2. One at a time beat in sugar, flour, baking soda, salt and vanilla. Quickly beat in sour cream, then eggs. 3 3. Pour into well greased 10 x 15 x 1 inch jelly roll pan. Bake at 375 degrees for 20 minutes. 4 4. Meanwhile, make frosting. Rinse out same saucepan. Combine butter, cocoa and milk. Bring to boiling. Remove from heat. Vigorously stir in powdered sugar and vanilla. Blend until smooth. 5 5. After cake comes from oven, immediately spread with frosting and sprinkle with nuts, if used. Cool. Cut into squares of desired size. 6 Tips: Use a 3 quart saucepan for prepared cake to prevent a boil – over. All mixing is done in this one utensil. Cake can also be baked in 27 x 11 inch pans. To freeze, pack squares in airtight container with waxed paper between layers. Thaw completely to serve. Makes One 10 x 15 inch cake.
Recipe source: Foodista recipe
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