If you’re in the mood for some chocolatey goodness, it doesn’t get much better than this. (It’s terrific after King Ranch Chicken Casserole… which you’ll find in Whale of a Crime.)
Enjoy!
Texas Sheet Cake
Cake
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
6 tablespoons milk
Icing
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)
Preheat oven to 350, then grease and flour a 10×15 inch pan. Stir together flour, sugar, baking soda and salt until combined. Beat in the sour cream and eggs, and set aside. Melt the butter on low in a saucepan, then add the water and 5 tablespoons cocoa. Bring the mixture to a boil and remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan and bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, combine milk, 5 tablespoons cocoa powder and 1/2 cup butter in a saucepan. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the pecans, mixing until blended. Spread frosting over warm cake.