"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, by , is from The Elgin Womens Service Club 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!

Contributor:  
Contributor:  
Jan Hallgarth/Mary Louise Rysdam

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
2 cups white sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 Tbsp unsweetened cocoa powder

Frosting

6 Tbsp milk
5 Tbsp unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 tsp vanilla
1 cup chopped walnuts (optional)

Directions:
Directions:
Preheat oven to 350 degrees. Grease and flour a 10 x 15 inch pan. Combine the flour, sugar, baking soda, and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 Tbsp cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

For the icing: In a large saucepan, combine the milk, 5 Tbsp cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

 

 

 

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