Monday, October 3, 2011

Texas Sheet Cake

I've been making this recipe for several years.  I found it in one of my many Gooseberry Patch cookbooks.  Unfornately, I don't remember which one.  I think it might have been Family Favorites.  A year or so ago, I was downsizing my cookbook collection and donated a few of my Gooseberry Patch cookbooks to our local library.  Before I did, I wrote down a few of the recipes from each book that I regularly used.  This was one of them.  I make this several times a year for various community and church functions.  Lots of Texas cake recipes call for buttermilk, but I like that this one uses sour cream as I always have it on hand!  The great thing about a Texas cake is not having to wait until the cake cools before you frost it.  This cake has a lot of ingredients, but it's very quick to put together and oh so yummy!!!!

I always cook both the cake and frosting in one pan.  While the cake is baking, I give the pan a quick wash and I'm ready to make the frosting.  Start with 2 sticks of butter, 4 T. cocoa, and 1 cup water.

Have dry ingredients, sour cream, and eggs ready to go.

Bring butter, cocoa, and water to a boil and remove from heat.

Add in dry ingredients.

Next, mix in sour cream.

Finally, add in eggs.  Mix well.

Pour into prepared 10x15 jelly roll pan.  Bake @ 375 degrees for 20-22 minutes.

While cake is baking, gather ingredients for the frosting.  Don't forget to sift the powdered sugar.  About a minute before the cake is ready to come out of the oven, bring 1 stick butter, 4 T. cocoa, and 6 T. milk to a boil

While waiting for above to come to a boil, remove cake from oven.  Once butter, cocoa, and milk have come to a boil, remove from heat and stir in 1 lb. powdered sugar (SIFTED), 1 t. vanilla, and 1 c. chopped pecans.  Stir well!! (NOTE:  I didn't use the pecans this time).

Carefully pour frosting ALL OVER THE CAKE.  Caution:  Don't pour the frosting all in one place and expect to be able to spread.  You'll end up with a sunken cake and just a big mess!  Slowly drizzle the frosting throughout the cake and just use a spatula to fill in any gaps in icing.


Texas Sheet Cake
Source:  adapted from Gooseberry Patch (Family Favorites???)

1 c. water
4 T. cocoa
2 sticks butter
2 c. flour
2 c. sugar
1/2 t. salt
2 eggs
1/2 c. sour cream
1 t. baking soda

Bring water, cocoa, and butter to a boil.  Remove from heat and add flour, sugar, salt, and baking soda.  Beat in sour cream and eggs and pour into a greased 10x15 jelly roll pan.  Bake @ 375 degrees for 20-22 minutes.  Top with frosting while cake is still hot from the oven.

1 stick butter
4 T. cocoa
6 T. milk
1 lb. powdered sugar (SIFTED)
1 t. vanilla
1 c. chopped pecans (OPTIONAL)

Combine butter, cocoa, and milk and bring to a boil.  Remove from heat and stir in remaining ingredients.  Beat well and drizzle over hot cake.

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