Chocolate Texas Sheet Cake

By Iggiewoman

Ingredients

• 24 Tbsp. unsalted butter
• 1/2 Cup plus 1 Tbsp. unsweetened cocoa
• 2 cups sifted all-purpose flour
• 2 cups sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup sour cream, at room temperature
• 2 large eggs, at room temperature
• 1/4 cup plus 2 Tbsp. milk
• 1 tsp. vanilla extract
• 11 b. confectioners' sugar
• 1 cup chopped walnuts

Details

Adapted from betterhomes&gardens.com

Preparation

Step 1

Preheat oven to 375F.; Mist a 15-by-11-inch sheet pan with cooking spray.
Combine 16 Tbsp. butter, 5 Tbsp. cocoa and 1 cup water in a medium
saucepan. Bring to a boil over medium-high heat, stirring. Remove from heat.
In a large bowl, combine flour, sugar, baking soda and salt. Stir in cocoa mixture, then sour cream and eggs. Spread batter evenly in pan. Bake until a skewer comes out clean, about 22 minutes.
To make icing, combine 8 Tbsp. butter, milk and 1/4 cup cocoa in a small
saucepan. Bring to a boil over medium-high heat, stirring. Remove from heat; add vanilla. Gradually whisk in confectioners' sugar.
Smooth icing onto hot cake; sprinkle with nuts.
Cool on a wire rack. Cut into 24 pieces and serve, or chill
in an airtight container.