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Texas Sheet Cake w/ Chocolate or Peanut Butter Icing Recipe

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This recipe for Texas Sheet Cake w/ Chocolate or Peanut Butter Icing is from Bridget's Eat to Live, Live to Eat Favorites, 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:  
2 sticks butter
1 c. water
4 tbsp. cocoa
2 c. flour
2 c. sugar
1/2 tsp. salt
2 eggs
1 c. sour cream
1 tsp. baking soda
Directions:
Directions:
Bring the butter, water and cocoa to a boil. Remove from heat and add flour, sugar, salt. Beat in eggs, sour cream and baking soda.

Bake at 375º in a greased and floured jelly roll pan for 20-22 minutes. If using the chocolate frosting, frost cake 5 minutes after removing from oven. If using the peanut butter frosting, let cake complete cool, then frost.

Chocolate Frosting:
Bring to boil: 1 stick butter, 4 tbsp. cocoa, 6 tbsp. milk. Remove from heat, add 1 tsp. vanilla and powdered sugar to desired consistency.

Peanut Butter Frosting***
Mix 1/4 c. soft butter, 1/2 c. peanut butter, 1 tsp. vanilla, pinch salt, 1/3 c. milk and powdered sugar for desired consistency.
Number Of Servings:
Number Of Servings:
20 pieces
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
***I usually double the peanut butter frosting recipe because I add a little extra to the cake and then refrigerate the rest to put on cookies (or fingers in the middle of the night).

 

 

 

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