"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for CAKE ~ TEXAS SHEET CAKE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, September 7, 2008


2 sticks butter
1 c. water
4 T. cocoa
2 c. flour
2 c. sugar
1/2 tsp. salt
2 eggs, beaten
1/2 c. sour cream
1 tsp. baking soda

1 stick butter
4 T. cocoa
6 T. milk
1 lb. powdered sugar
1 tsp. vanilla
1 c. pecans, chopped

Preheat oven to 350.

To Make Cake: Combine butter, water, and cocoa in saucepan over medium heat, until butter melts. Remove from heat and transfer to mixing bowl. Add flour, sugar, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a greased 15 x10 x1-inch jelly roll pan. Bake at 350 for 20 - 25 minutes.

To Make Frosting: Combine butter, cocoa, and milk in a saucepan; bring to a boil. Remove from heat. Add sugar and vanilla and mix well with electric mixer. Stir in pecans. Spread over warm sheet cake.




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