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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 15 |
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This recipe is just another variation of the Texas Sheet Cake. My family really enjoyed it, but asked that next time I prepare, to cut the icing in half! I'm not sure I want to do that; it's perfect like it is for me! Ingredients:
1 cup butter |
1 cup water |
1/4 cup baking cocoa |
2 cups flour |
2 cups sugar |
1/2 teaspoon salt |
1 teaspoon baking soda |
1/2 cup sour cream |
1/2 cup butter |
1/4 cup milk |
2 tablespoons milk |
3 tablespoons baking cocoa |
3 3/4 cups powdered sugar |
1 teaspoon vanilla |
Directions:
1. Combine flour, sugar, baking soda and salt in mixing bowl; set aside.
2. Bring to a boil butter, water, and cocoa.
3. Remove from heat.
4. Add flour mixture to cocoa mixture.
5. Stir in sour cream.
6. Pour into jelly roll baking pan.
7. Bake at 350 for 20 minutes.
8. While cake is baking, melt butter in saucepan and add milk and cocoa.
9. Bring to a boil.
10. Remove from heat and add powdered sugar along with vanilla.
11. Mix until smooth.
12. Pour over warm cake and cool completely before serving.
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