Saturday, October 3, 2009

Texas Sheet Cake

I think there are lots of names this cake goes by and I've had a couple of different versions, but this one is the best! The texture of the cake and frosting is so delicious. This is great served with ice cream and I like to make it when friends are over for dinner, that takes out the danger of me eating it all by myself!

Texas Sheet Cake

1 c. butter
1 c. water
1/4 c. baking cocoa (I use Hershey's)
2 c. flour
2 c. sugar
1 tsp baking soda
1/2 tsp salt
1/2 c. sour cream

1/2 c. butter
1/4 c. plus 2 Tbs milk
3 Tbs cocoa
3 to 3 3/4 c. powdered sugar
1 tsp vanilla

Preheat oven to 350.
In large saucepan bring to boil butter, water, and baking cocoa (whisk to remove lumps). Remove from heat.
Combine flour, sugar, baking soda, and salt. Beat in cocoa mixture. Gently blend in sour cream until smooth. Pour into a greased bar pan (1/2 sheet pan).
Bake for 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean, do not overbake!

While cake is baking, melt butter in saucepan. Whisk in milk and cocoa, bring to a boil and remove from heat. Whisk in powdered sugar and vanilla until smooth. Consistency should be slightly runny, not too thick. Pour over hot cake and spread to edges. Cool completely.