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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Texas Sheet Cake Recipe

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This recipe for Texas Sheet Cake is from The Snyder/Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake
1 c. butter
1/4 c. cocoa
2 c. sugar
2 c. flour
1/8 tsp. salt
2 eggs
1 tsp. baking soda
1/2 c. sour cream
1 tsp. vanilla

Frosting
1/2 c. butter
1/4 c. cocoa
1/4 c. plus 2 tbsp. milk
1 box (1lb.) powdered sifted confectioners' sugar (4 1/4 c.)
1 cup chopped pecans
Directions:
Directions:
Cake
Preheat oven to 350º. Combine butter, water and cocoa in a saucepan over medium heat; heat just 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 350º for 20 minutes. DO NOT OVER BAKE. Spread frosting over hot cake as soon as you remove from the oven. Cut in brownie size pieces and serve.

Frosting
Combine butter, cocoa and milk in a saucepan; bring to a boil. Remove from stove. Add powdered sugar and beat until well mixed. Fold in pecans and spread over HOT cake.
Number Of Servings:
Number Of Servings:
A BUNCH
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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