Texas Chocolate Sheet Cake
Prep Time:
15 Minutes
Total Time:
40 Minutes
Serves:
16 (2-1/4 x 3-1/4 inch slices)
Ingredients
-
1 cup water
-
1 1/2 cups butter
-
3/4 cup cocoa
-
2 cups granulated sugar
-
1 teaspoon baking soda
-
2 cups flour
-
1 1/2 cups Daisy Brand Sour Cream
-
1 1/2 teaspoons vanilla
-
2 eggs
-
1 dash salt
-
6 tablespoons 2% milk
-
2 cups powdered sugar
-
1/2 cup chopped pecans
(optional)
Directions
Cake: Combine the water, 2 sticks of butter, and 1/2 cup cocoa in saucepan. Boil for 3 minutes, stirring constantly. Set aside to cool slightly. In a separate bowl, mix the granulated sugar, baking soda, and flour. Stir in the sour cream, 1 teaspoon vanilla, eggs, and dash of salt. Add the slightly cooled chocolate mixture and stir well. Pour the batter into a greased and floured 13x9 inch pan. Bake at 350 degrees for 30 minutes. Five minutes before removing the cake from the oven, prepare the icing. Icing: Combine the milk, 1/4 cup cocoa and 1 stick of butter in a saucepan. Boil for 1 minute stirring constantly. Add the powdered sugar and 1/2 teaspoon vanilla. Add chopped nuts, if desired. Mix well and pour over the hot cake.