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
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.
By Diana Rattray
Southern Food Expert, about.com
