Recipe--Texas Sheet Cake

For my graduation party, I knew I wanted to do sheet cakes from scratch. We dug around for recipes and found this great recipe in a little booklet of ours. It’s an easy recipe to double (if you have large bowls), it’s easy to frost, and is virtually foolproof. It turns out amazing every time. I could honestly eat the frosting on this cake by the spoonful (and sometimes I do if I’m the one making it. J)

Texas Sheet Cake

Cake:

2 cups sugar

2 cups flour

½ teaspoon salt

2 sticks butter

1 cup water

4 Tablespoons cocoa

2 eggs

1 teaspoon baking soda

½ cup sour cream

Frosting:

6 Tablespoons evaporated (canned) milk

1 cup butter

4 Tablespoons cocoa

1 cup pecans (optional)

1 box powdered sugar

1 Tablespoon vanilla

To prepare cake: in a large bowl add sugar, flour and salt. In heavy pan bring butter, water and cocoa to a boil. Remove from heat as soon as it boils and add immediately to dry ingredients. Add sour cream, eggs, and baking soda, mixing well after each addition. Batter will be very thin. Bake in greased jelly roll pan with high sides at 375°F for 20-25 minutes. Prepare the frosting while cake is baking. Frost at once when cake is removed from oven. Serves 24.

To prepare frosting, boil milk, butter, and cocoa in heavy pan until bubbly. Stir in nuts, sugar, and vanilla and mix until smooth. Spread over warm cake.