"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Texas Sheet Cake Recipe

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

Contributor:  
Contributor:  
Uncle Sam and Aunt Mary Grace
Added: Wednesday, July 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 sticks of butter
1 c. water
8 T. cocoa
2 cups flour
2 cups sugar
1/2 tsp. salt
2 eggs
1/2 c. sour cream
6 T. milk
1 tsp. baking soda
2 tsp. vanilla
1 lb. box of powdered sugar

Directions:
Directions:
Preheat oven to 375F.
For the cake:
1. Bring to a boil: 2 sticks butter, water, 4 T. cocoa. Cool for 20 minutes.
2. Combine in a separate bowl: flour, sugar, salt and baking soda.
3. To the cocoa mixture add eggs, sour cream and 1 tsp. vanilla. Beat together well. Pour batter into a greased 9 x 11" pan and bake at 375F for 20 minutes.

For the icing:
1. Bring to a boil: 1 stick butter, 4 T. cocoa and milk. Remove from heat.
2. Add box of powdered sugar and beat until smooth; add vanilla and beat some more.
3. Pour on warm cake and add chopped nuts if desired.

 

 

 

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