Ingredients: |
Ingredients: Cake:
2 cups sugar
2 cups all purpose flour
1 tsp. baking soda
½ tsp salt
1 (8 oz) carton sour cream
2 large eggs, lightly beaten (with fork)
1 cup butter
¼ cup unsweetened cocoa
Fudge Frosting:
While cake is cooking, prepare the frosting.
½ cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 16 oz pkg powdered sugar
1 tsp vanilla extract
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Directions: |
Directions:Preheat oven to 325 degrees. Stir together sugar, flour, baking soda, and salt in a large bowl. Stir in sour cream and lightly beaten eggs. (Batter will be thick and lumpy)
Melt butter in a heavy saucepan over medium heat. Whisk in 1 cup water and ¼ cup cocoa. Bring to a boil, whisking constantly, and then remove from the heat.
Stir cocoa mixture quickly into flour mixture. Pour batter into a 15 x 10 x 1(in tall) jelly roll pan which has been lined with parchment paper and greased and floured.
Bake at 325 for 25 to 30 minutes or until the middle is firm to the touch. Do not over bake or this cake will not be moist. Use a toothpick inserted in middle to make sure it is done. Spread Fudge Frosting over cake while it is still warm.
Fudge Frosting
Stir together first 3 ingredients in a medium saucepan over medium heat. Cook, stirring constantly, 3 minutes or until butter is melted. Cook, stirring constantly, another 2 minutes, or until slightly thickened. Remove from heat and beat in powdered sugar and vanilla extract with an electric mixer until smooth and creamy. Pour over warm cake, spreading to cover entire cake top. |
This recipe for Texas Sheet Cake is from