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