Texas Sheet Cake
We all know everything's bigger in Texas, but the secret is that everything tastes better too, and this cake is why!
- 2 sticks butter
- 1 cup water
- 4 tables. cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick butter
- 1/4 cup milk
- 1 (16-ounce) box confectioners' sugar
- 4 tablespoons cocoa
- 1/2 cup pecans, chopped
Cooking time 30mins
Adapted from mrfood.com
Preheat oven to 350°F. In a medium saucepan, combine butter, water, and 1/4 cup cocoa; cook over low heat until butter is melted, stirring occasionally.
Bring to a boil and add the flour and sugar.
Beat quickly, as soon as ingredients are mixed add eggs, baking soda and salt.
Beat quickly, then add sour cream.
Pour into un-greased sheet pan (or 2 - 8 x 12-inch pans). Bake 25 minutes, or until a knife inserted in center comes out clean; set aside to cool.
In a small saucepan, make frosting by melting the butter with the cocoa powder over low heat. Add the confectioners sugar, and milk.
Beat until creamy. Frost cake and top with chopped pecans.