Texas Sheet Cake

 

 You don’t have to live in Texas to enjoy this cake.

 

Cake:

1 cup butter

1 cup water

¼ cup cocoa

2 cups sugar

2 cups flour

⅛ teaspoon salt

2 eggs

1 teaspoon baking soda

½ cup sour cream

1 teaspoon vanilla

 

Icing:

½ cup butter

¼ cup cocoa

¼ cup plus 2 tablespoons milk

1 box (1 pound) confectioners’ sugar sifted

½ teaspoon vanilla

Chopped Pecans

 

To make the cake, melt the butter in a saucepan with water and cocoa over medium heat. Don't leave it to cook for too long. Combine the sugar, flour, salt, eggs, and baking soda in a separate basin.

Combine the dry ingredients with the butter mixture. Take care, it's hot.

Mix in the sour cream and vanilla extract.

Pour into a jelly roll or sheet cake pan.

Cook for 20 minutes at 350°F.

 

To make the icing, melt the butter, chocolate, and milk in a saucepan over medium heat and bring to a boil.

Remove from heat immediately and stir in the confectioners' sugar and vanilla extract.

To eliminate lumps, thoroughly combine them with a mixer.

While the sheet cake is STILL HOT, spread the frosting on top.

You may either incorporate the chopped pecans into the frosting before pouring it over the cooked sheet cake or sprinkle them on top after the icing has been applied.