Texas Sheet Cake

Are you a fan of Texas Sheet Cake? I made it for the first time ever, and took it to our Wednesday church dinner - it was enjoyed by all, and many requests for the recipe. I used this one, but did not put pecans on it - I didn't have any.

This Texas sheet cake is made with sour cream and cocoa and a frosting with chopped pecans.

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 1 cup butter
• 1 cup water
• 1/4 cup cocoa
• 2 cups sugar
• 2 cups flour
• 1/8 teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• 1/2 cup sour cream
• 1 teaspoon vanilla
• Frosting, below
• chopped pecans

Frosting

• 1/2 cup butter
• 1/4 cup cocoa
• 1/4 cup plus 2 tablespoons milk
• 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
• 1/2 teaspoon vanilla

Preparation:

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans. *I used a 17x11x1 inch cookie sheet so it could feed more people, and it was very moist.

For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.