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Texas Sheet Cake with Frosting


This delicious, rich and moist Texas sheet cake is made with sour cream and cocoa, then it's topped with a chocolate frosting.

This classic chocolate sheet cake is sometimes made with the addition of cinnamon, so add about 1/2 teaspoon to 1 teaspoon of cinnamon if you like the spiced flavor.

Ingredients
  • 1 cup butter (2 sticks)
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 eggs, beaten
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • Frosting, below
  • Frosting
  • 1/2 cup butter 
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup plus 2 tablespoons milk 
  • 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted) 
  • 1/2 teaspoon vanilla 
  • 1/2 cup chopped pecans, optional
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 Servings
Preparation
Cake: Combine 1 cup butter, water, and 1/4 cup cocoa in a saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well.
Pour into a 15x10x1-inch jelly roll pan or sheet cake pan.
Bake at 350° for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Frost while still hot.

Frosting: When the cake is almost finished baking, combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring to a boil.

Add the confectioners' sugar and 1/2 teaspoon of vanilla mix well with electric mixer. Stir in pecans, if using, and pour over the cake.
Spread to cover the hot cake.




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Lifestyle Magazine: Texas Sheet Cake with Frosting
Texas Sheet Cake with Frosting
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Lifestyle Magazine
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