Posted By Nicole Humphrey
Since I was a little girl, this was the requested item for every birthday I ever had. Even now, my mother knows its still my very favorite and doesn’t hesitate when I ask her to make it for birthdays and holidays. I like it with the nuts, and without the nuts. My kids of course, prefer it without the nuts, so often I make two batches like my mother used to do when we were children.
I have my kids totally addicted to it too. Interestingly, I prefer it cold out of the refrigerator, rather than hot. It still tastes great warm which is how my kids like it.
I finally asked my mom where she originally got our family recipe that she makes. She explained that it was from a fundraiser cookbook that was put together when I was in Elementary school. Wow, it sure dates back *grin*. I asked her if she knew why it was called a Texas sheet cake instead of just a chocolate sheet cake and she grinned and replied, “Because its big, rich and hot.” I don’t know why that makes me laugh, but it does. Regardless of the origin, or what recipe you use, because they are many floating around – this one is my favorite.
Side note: There are a lot of recipes floating around that call for buttermilk or milk. My recipe calls for sour cream and I swear it makes a huge difference in the taste. I have tried making it the other way, and I don’t like the flavor as much.
Another note: It is best to use the ingredients as they are listed and not a low-fat or no-fat version of anything. Don’t substitute margarine for the butter either. The cake will still turn out, but the rich flavor won’t be as good. Trust me on that, I’ve tried it many ways. It is seriously my one weakness where I know I’m putting on the calories. Tell ‘ya what – eat a piece and take a walk. That should cover it
Texas Sheet Cake
Cake:
1 c. butter
1 c. warm water
1/4 c. cocoa
2 c. sugar
2 c. flour
1/8 tsp. salt
2 eggs, beaten
1 tsp. baking soda
3/4 c. sour cream
1 tsp. vanilla
Icing (recipe below)
Icing:
1/2 1/2 butter
1/4 c. cocoa
6 Tbs. sour cream (I actually add 2 extra Tbs. – so 8 Tbs.)
1 box (1 lb.) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy) I use less of this often. I taste as I go.
1/2 tsp. vanilla
Chopped Pecans (optional)
For the cake: In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long. In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda. Add the butter mixture to the dry ingredients. Careful, it’s hot. Add the sour cream and vanilla and mix well. Pour into a sheet cake pan or jelly roll pan. Bake at 350 degress for 20 minutes.
For the icing: In a saucepan, combine the butter, cocoa and sour cream over medium heat and bring just to a boil. Immediately remove from the heat and combine with confectioners sugar and vanilla. Mix well with a mixer to remove lumps. Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheetcake, or sprinkle them over the top after you put the icing on (or omit all together).
I actually don’t measure much of this anymore because I have made it so many times. However, in order to make it for this post, I did make it again and made sure that everything was correct.
Category: Cookies and Cake Recipes, Dessert Recipes, Recipes |
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