Texas Chocolate Sheet Cake
By: Anonymous
Published: Wednesday, December 23, 2009 - 3:46am

Ingredients




1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup sour cream
2 eggs
Chocolate Frosting (recipe follows)
1 cup chopped pecans, optional
1/2 cup butter
1/4 cup cocoa
1 tablespoon milk
1 box (16 oz.) powdered sugar (sift if lumpy)
1 teaspoon vanilla extract

Preparation

1 1. Combine butter, water and cocoa in 3 quart saucepan. Bring to boiling and boil 5 minutes. Remove from heat. 2 2. One at a time beat in sugar, flour, baking soda, salt and vanilla. Quickly beat in sour cream, then eggs. 3 3. Pour into well greased 10 x 15 x 1 inch jelly roll pan. Bake at 375 degrees for 20 minutes. 4 4. Meanwhile, make frosting. Rinse out same saucepan. Combine butter, cocoa and milk. Bring to boiling. Remove from heat. Vigorously stir in powdered sugar and vanilla. Blend until smooth. 5 5. After cake comes from oven, immediately spread with frosting and sprinkle with nuts, if used. Cool. Cut into squares of desired size. 6 Tips: Use a 3 quart saucepan for prepared cake to prevent a boil - over. All mixing is done in this one utensil. Cake can also be baked in 27 x 11 inch pans. To freeze, pack squares in airtight container with waxed paper between layers. Thaw completely to serve. Makes One 10 x 15 inch cake.