Tonight we survived Ryan's Swim Team here. 17 year old boys can eat! And eat, and eat, and eat! Wouldn't it be great to be 17 again?!! :) We finally got to dig into the Texas Chocolate Sheet Cake that I had made yesterday. A friend of mine had told me about it and since then virtually everyone I know has told me that they have a recipe for it. As much as I love chocolate, I can't believe I never heard about it! It was so easy to make and makes a big cake. (You make it in a jelly roll pan.) The cake is very moist (I used sour cream but some recipes use buttermilk instead). The icing is yummy; not too sweet, just right. If you need to feed a crowd, this is the cake to make!
Texas Chocolate Sheet Cake
2 Cups Flour
2 Cups Sugar
1 tsp baking soda
1/2 tsp salt
2 sticks of butter, unsalted
1 cup of water
5 heaping tblsp unsweetened cocoa powder
1/2 cup sour cream
Preheat oven to 350. Grease and flour 15x10 jelly roll pan. In medium bowl, combine flour, sugar, baking soda and salt. In pan, melt butter and add cocoa and water, remove from heat and stir to mix. Pour over flour mix and stir. Add eggs and sour cream and beat until smooth. Pour in prepared pan and bake for approximately 20 minutes until toothpick comes out clean.
While cake is baking, make icing:
1/2 cup finely chopped pecans*(optional)
1 1/2 cup Butter
4 heaping tablespoons cocoa
6 tblsp milk
1 tsp vanilla
1 box of Confectioner's Sugar(minus 3/4 cup)
Melt butter in pan, add cocoa, stir and remove from heat. Add milk and vanilla. Slowly add confectioners sugar and beat until smooth. Add pecans if using. Pour over warm cake.