Monday, August 6, 2012

Texas Sheet Cake

Welcome to chaos. That's what I've been thinking the past 24 hours that my entire family, babies, grandparents, in-laws and all, have been gathered at my parents' house. It's not that there are so many of us, but more that we're noisy, opinionated, and always hungry. And boy do we have a serious sweet tooth (sweet teeth? sweet tooths?). Finding a way to satiate said sweet tooth is a lot easier with this cake because it's not a sissy-sized 9 x 13. It's a Texas-sized jumbo cake to feed the masses. So while we debate where to go, when to get up, and what to eat, at least we'll have plenty of sheet cake to munch on.

Texas Sheet Cake
Recipe from Kathy Hill
Picture by Kate Hill

2 cups flour
2 cups sugar
1/2 teaspoon salt
1 cup butter
1 cup water
4 tablespoons cocoa
1 cup sour cream
2 eggs
1 teaspoon baking soda

  1. Preheat oven to 350 degrees F and grease a standard sized cookie sheet (10 x 15).
  2. In a small saucepan, melt butter. Add cocoa and water and bring to a boil. Remove from heat.
  3. In a large bowl, combine sugar, flour, salt, and baking soda and mix well. Add sour cream and eggs and beat until smooth. Pour batter into cookie sheet and bake for 20 minutes or until a toothpick inserted into the middle of the  cake comes out clean. Frost immediately and sprinkle with nuts, if desired. 
5-6 tablespoons milk
1 pound powdered sugar
1/2 cup butter
4 tablespoons cocoa
1 teaspoon vanilla
1 cup chopped walnuts or pecans 
  1. In a small saucepan, melt butter. Add cocoa and milk and bring to a boil, stirring constantly. Remove from heat. Add powdered sugar and vanilla and beat until smooth.

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