This delicious Old Fashioned Texas Sheet Cake with Sour Cream is moist, rich and absolutely incredible!
Course Cake Recipes and Cupcake Recipes
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 12-14 servings
¼cupplus 2 tablespoons milk
1box1 pound confectioners’ sugar (sift it first to remove lumps - otherwise icing remains lumpy)
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 degrees for 20 minutes.
For the icing:
In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil.
Immediately remove from 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 sheet cake, or sprinkle them over the top after you put the icing on (or omit all together).