Texas Sheet Cake is one of my favorite recipes. I got this recipe from my aunt who often makes it for summer holidays and it never lasts long. After eating it once, I just had to ask her for the recipe and I’m so glad I did. The first time I made it, the entire cake was gone within two days at my house. It is quick and easy to make. While this cake resembles brownies, it is very moist and soft. This cake is quite simply chocolate heaven and perfect for all of the chocolate lovers out there, even if it is rather high in calories.
The cake:
Ingredients:
- 1 cup (2 sticks) of butter
- 1 cup of water
- 4 tablespoons of cocoa
- 2 cups of flour
- 2 cups of sugar
- ½ teaspoon of baking soda
- 2 beaten eggs
- ½ cup of sour cream
- 1 teaspoon vanilla
First, bring the butter, water, and cocoa to a boil. Remove from heat and then add the two beaten eggs. Then add all dry ingredients. Stir and combined thoroughly. Pour into ungreased 9 x 13” cookie sheet. Bake at 350 degrees Fahrenheit for 22 minutes.
The frosting:
Ingredients:
- ½ cup (1 stick) of butter
- 6 tablespoons of milk
- 1 teaspoon of vanilla
- 4 tablespoons of cocoa
- 1 pound of powdered sugar
Bring butter, milk, and cocoa to a boil. Remove from heat and add vanilla and powdered sugar. Beat well. Lastly, frost the cake while both frosting and cake are still warm. Let cool and serve.
Also, for those who love nuts they are a great topping for this dessert.
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