"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Texas Sheet Cake Recipe

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This recipe for Texas Sheet Cake, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginger Haigler
Added: Wednesday, April 23, 2008



2 sticks butter
1 cup water
4 Tbsp cocoa powder
2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup sour cream


1 stick butter
6 Tbsp milk
4 Tbsp cocoa powder
1 pound confectioners' sugar, sifted
1 tsp vanilla
1 cup chopped pecans (optional)

Preheat oven to 350 degrees. For the cake, combine the butter, water, and cocoa in a saucepan, and bring to a boil. Remove from the heat. In a mixing bowl, mix together the flour, sugar, baking soda, and salt. Add the butter mixture all at once, and stir to blend. Whisk the eggs and sour cream together; add to the batter and mix well. Pour the batter into an 18x12x1-inch pan and bake for 20 minutes.

Just before the cake is done, make the icing: Combine the butter, milk, and cocoa in a large, heavy saucepan and bring to a boil. Add the confectionersí sugar and vanilla, and mix well. Ice the cake while it is still warm, and top with nuts if desired.




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