Texas Sheet Cake

Ooey gooey chocolaty goodness that what I’m talking about! I wanted something chocolate yesterday and this cake came to mind, it also gave me another chance to break in the baking pans that my daughter Brandy gave me for Christmas. When you bake this cake and I know you will be sure to spread the frosting over the cake while it is still warm from the oven, because you want the frosting to melt into the cake. I love eating this cake while it is still warm with a tall glass of milk.

Texas Sheet Cake
Cake:
1 cup butter
1 cup water
1/3 cup unsweetened cocoa powder
2 cups flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
2 eggs
1 teaspoon vanilla
Frosting:
½ cup milk
1/3 cup unsweetened cocoa powder
½ cup butter
4 cups powder sugar
1 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350⁰F. Grease a 10x15 inch jellyroll pan.

For cake: In a saucepan combine butter, water and cocoa powder, stir until the butter is melted,

 remove from heat and allow to cool. In a large mixing bowl combine flour, sugar, baking soda and salt. Add the chocolate mixture from saucepan, sour cream, eggs and vanilla, to the mixing bowl, mix until well blended. Pour batter into prepared pan.

 Bake for 20 minutes or until toothpick inserted in center comes out clean.

For frosting: In large sauce pan, combine milk, cocoa powder and butter; bring to a boil. Remove from heat and stir in powder sugar, vanilla and nuts.

 Spread over warm cake.

Serve cake warm or cooled.

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