The Texas Sheet Cake is a brownie-like chocolate overload of a cake. It's a low, flat cake with a metallic-like shiny chocolate icing. When I was younger I used to demand it for my birthday. Now I just make it myself (although not as well). It's sweet and yummy and just plain good...



   2 cups flour
   2 cups granulated sugar
   1/2 teaspoon salt
   1/2 lb. butter
   1 cup water
   4 tablespoons cocoa
   1 teaspoon baking soda
   2 eggs beaten
   1 teaspoon pure vanilla extract
   1/2 cup sour cream


   8 tablespoons butter
   6 tablespoons cocoa
   6 tablespoons milk
   1 lb. 10x sugar
   1 teaspoon pure vanilla extract


   Preheat the oven to 350 degrees.

   Mix flour, sugar, and salt in a bowl and set aside. Melt the butter in a medium sauce pan, then add
   water and cocoa, mixing well, and bring it to a boil. Add the flour and mix. Add the remaining
   ingredients, stir, and pour into an 11x17 pan.

   Bake at 350 for 15-20 minutes, and let it cool completely before icing.

   Melt the butter in a medium sauce pan. Add cocoa and milk and bring it to a boil. Add 10x sugar
   and vanilla. Mix it well, allow it to cool slightly, and pour over the cake.

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