Texas Sheet Cake

This is a delicious recipe my mom has made for us since I was about 12. Our friend Evie brought this cask to a church supper. Mom loved it so much she asked Evie for the recipe, and it has been made ever since in our family! It is so rich and delicious that I have used it many times for dessert receptions I would do. I hope you try it…you will love it!

• 2 sticks butter
• 1 cup water
• 4 tablespoons cocoa powder(I use heaping tablespoons, cos’ that’s how I roll!! lol)
• 2 cups flour
• butter2 cups sugar
• 1/2 cup sour cream
• 1 teaspoon salt
• 1 teaspoon baking soda

For the frosting:

• 1 stick butter
• 6 tablespoons milk
• 1 pound powdered sugar
• 1 teaspoon vanilla
• 1/2 cups nuts, I use walnuts, but you can use pecans if you want.

Preheat your oven to 350*

Now prepare your jelly roll pan by spraying with pan spray.

Place the butter, water and cocoa powder into a large saucepan and cook till it comes to a boil.

While this is coming to a boil, get your other ingredients together and be ready to whisk them into the pan.

Whisk the ingredients into the boiling mixture, off the heat.

Now pour it into your prepared jelly roll pan and place into the hot oven.

Bake 20 minutes.

Take the cake out of the oven and let cool for a little while.

Now prepare your frosting, place the butter, milk and cocoa powder into a saucepan till the butter is melted, blend well.

Now add the powdered sugar, vanilla and nuts. Blend well.

While the cake is still warm, pour the frosting over the cake. Now let it cool to room temperature.

Now grab a cup of coffee, a piece of cake and enjoy!