"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

Aunt Sis' Texas Cake Recipe

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This recipe for Aunt Sis' Texas Cake, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Ennis
Added: Tuesday, June 13, 2006


3 sticks sweet butter
1/2c.+ 4T. Hershey's cocoa powder
1c. water
2 tsp. vanilla
2c. flour
2c. granulated sugar
1/4 tsp. salt
1 tsp. baking soda
2 eggs
1/2c. sour cream
5T. milk
1 box confectioners'(powdered) sugar

Grease and flour a 13"x9" baking pan and set aside. Pre-heat oven to 325F.
Melt 2 sticks butter, cocoa powder and water in a pot on the stove, stirring well. Add 1 tsp. vanilla and stir well. Remove from heat.
Mix flour, sugar, salt, baking soda, eggs and sour cream in a mixing bowl. Pour melted butter mix on top and beat on medium-high until well blended, but do not overbeat. Pour into greased and floured pan and bake at 325 degrees for 25 to 35 minutes, until toothpick inserted becomes out clean.
Cool cake in pan for approximately 30 min (do not let it cool completely!) then invert the pan onto a long piece of parchment paper to release the cake. Flip the whole cake over so that it is now right side up.
Prepare icing while cake cools: mix remaining stick of butter, 4T cocoa powder and milk in a double boiler. Cook ingredients, stirring until smooth and loose. Add remaining 1 tsp. vanilla and confectioner's sugar. Keep stirring and cook until smooth- it will get very smooth! Pour icing on to the top and sides of the cake on the parchment paper.
When COMPLETELY cool, cut cake into brownie size pieces. Store covered, in airtight container at room temp.




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