Texas Sheet Cake Recipe


For the Cake:

1 cup butter
1 cup water
¼ cup cocoa
2 cups sugar
2 cups flour
⅛ teaspoon salt
2 eggs
1 teaspoon baking soda
½ cup sour cream
1 teaspoon vanilla
For the Icing:

½ cup butter
¼ cup cocoa
¼ cup plus 2 tablespoons milk
1 box (1 pound) confectioners’ sugar (sifted to eliminate lumps)
½ teaspoon vanilla
Chopped Pecans (optional)

For the Cake:

In a saucepan, mix together butter, water, and cocoa. Heat over medium until the butter is melted. Be careful not to overcook.
In a separate bowl, combine sugar, flour, salt, eggs, and baking soda.
Carefully add the hot butter mixture to the dry ingredients.
Stir in the sour cream and vanilla, and mix thoroughly.
Pour the batter into a sheet cake pan or a jelly roll pan.
Bake at 350 degrees Fahrenheit for 20 minutes.
For the Icing:

In a saucepan, combine butter, cocoa, and milk. Heat over medium until it reaches a boil.
Immediately remove from heat, and mix in the sifted confectioners' sugar and vanilla.
Use a mixer to blend well and eliminate any lumps.
While the cake is still hot, spread the icing over it. You have the option to mix the chopped pecans into the icing before applying, or you can simply sprinkle them on top afterward. Alternatively, you can choose not to include pecans at all.