Friday, April 13, 2007

Texas Sheet Cake

We liked last week's brownies so much, I spent the last few days looking for another chocolate recipe (chocolate goes so well with the red wine and a storm) to make, when it hit me: TEXAS SHEET CAKE!

When I was a kid, my mom made Texas Sheet Cakes like it was her job. Every church potluck, neighborhood picnic, visiting a friend or special dinner at home called for a Texas Sheet Cake. It required no stacking, no icing, no fancy stuff.
Later, I was enlisted to be the family baker (my mom had a job outside the home and wasn't shy about assigning in-home jobs to us), and I can just about make one in my sleep. Problem solved.
A sheet cake it is--with enough left over to share with the neighbors.


2 c. flour
2 c. sugar
2 cubes butter
1 c. water
1/4 c. cocoa (I use Hershey's)
1/2 c. sour cream
2 eggs
1 tsp. soda
1 tsp. vanilla and mix together.
Pour into a jelly roll pan. Bake at 400 degrees for 20 minutes or until toothpick comes out clean.

If you don't want the icing, you can just sprinkle with powdered sugar. If you're frosting the cake, make the frosting while the cake bakes as it's best when the frosting is poured on before the cake cools.

1/4 c. cocoa (more or less to taste)
1/2 c. milk (start with slightly less)
1 cube butter

Cook these three ingredients together until bubbly. Add:
4 c. powdered sugar, sifted
1 tsp. vanilla

Pour frosting on hot cake when it comes from oven. Serve with a nice Red Zinfindel, but don't tell Mom I told you that part. She always preferred it with a refreshingly cold Diet Pepsi.

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