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Ingredients
| salted butter: 1 cup |
| water: 1 cup |
| unsweetened cocoa powder (sifted): 4 Tbl |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| salt: 1/2 tsp |
| eggs: 2 |
| sour cream: 1/2 cup |
| baking soda: 1 tsp |
| salted butter: 1/2 cup |
| unsweetened cocoa powder (sifted): 4 Tbl |
| 2% milk: 5 Tbl |
| powdered sugar (unsifted): 4 cups |
| vanilla extract: 1 tsp |
| walnuts (chopped): 1 cup |
Texas Sheet Cake I
Credit: AllRecipes
User rating:
"This is an easy and very good potluck cake. Serves several."
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Prep Time
30 min -
Cook Time
30 min -
Servings
20 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.
- Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.
- Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
- To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.