This moist cake is very popular because it is both quick and easy. It is great to have on hand, ideal to serve to big groups, ready to go on a picnic or add pleasure to anyone’s lunch bag.
Cakes & Pastries #31, Card #24
Texas Chocolate Sheet Cake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients
For the cake
- 1 cup butter
- 1 cup water
- 1/4 cup cocoa
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 eggs beaten
- 1 cup pecans chopped
For the frosting
- 1/2 cup butter
- 1/4 cup cocoa
- 1 tablespoon milk
- 1 16 oz box powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the cake
-
Combine butter, water, and cocoa in 3-quart saucepan. Bring to boiling and boil 5 minutes. Remove from heat.
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One at a time, beat in sugar, flour, baking soda, salt, and vanilla. Quickly beat in sour cream then eggs.
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Pour into well-greased 10-by-15-by-1-inch jelly roll pan. Bake at 375 for 20 minutes.
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After cake comes from oven, immediately spread with frosting and sprinkle with nuts, if used. Cool. Cut into squares of desired size.
Prepare the frosting
-
Rinse out same saucepan. Combine butter, cocoa, and milk. Bring to boiling. Remove from heat. Vigorously stir in powdered sugar and vanilla. Blend until smooth.
Recipe Notes
- Use a 3-quart saucepan for preparing cake to prevent boiling over. All mixing is done in this one utensil.
- Cake can also be baked in 2 7-by-11-inch pans.
- To freeze, pack squares in airtight container with waxed paper between layers. Thaw completely to serve.
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Collectors House, Inc.
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Printed in Norway
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