This Texas sheet cake is made with sour cream and cocoa and a frosting with chopped pecans.
INGREDIENTS:
- 1 cup butter
- 1 cup water
- 1/4 cup cocoa
- 2 cups sugar
- 2 cups flour
- 1/8 teaspoon salt
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 1 teaspoon vanilla
- Frosting, below
- chopped pecans
PREPARATION:
Frosting
- 1/2 cup butter
- 1/4 cup cocoa
- 1/4 cup plus 2 tablespoons milk
- 1 box (1 pound) confectioners’ sugar, sifted (4 1/4 cups sifted)
- 1/2 teaspoon vanilla
Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15×10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.
From SouthernFood.com