Texas Sheet Cake Submitted by Glenda Bonham
Texas Sheet Cake
Cake
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1 cup butter
1 cup water
3 tablespoons unsweetened baking cocoa 1/2 cup sour cream
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs, slightly beaten
Frosting
1/2 cup butter
3 tablespoons unsweetened baking cocoa 6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
1⁄2 teaspoon cinnamon
1 cup chopped pecans
Directions
1 Heat oven to 325oF. Spray 15x10x1-inch baking pan with cooking spray.
2 In large bowl, stir together flour, granulated sugar and salt; set aside.
3 In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add sour cream, baking soda, cinnamon, vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
4 Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
5 Meanwhile, in another 2-quart saucepan, heat butter, 3 tablespoons baking cocoa, and the milk to simmering. Remove from heat. Beat in powdered sugar, cinnamon, and vanilla with whisk until smooth. Stir in pecans.
6 Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
This recipe is featured in the Best of Critique Café/Texas Edition, available from Amazon.com: Texas_BoCC , or from Fort Stockton Public Library.