Texas Sheet Cake Recipe

I’ve made this cake twice so far. Really a simple, well tasting cake, and moist. The first time the frosting turned out really well, but that’s because I think I followed a reviewer’s suggestion to just boil the milk and butter alone without the cocoa powder. Combine the cocoa powder with the powdered sugar and then pour the butter/milk in while mixing and add the vanilla. You have to work fast though. Last night I made this cake again, and the frosting set up so quickly I couldn’t spread it on my cake. I didn’t know what I had done wrong, until I realized that this time I had mixed in the cocoa with the butter & milk and it basically congealed. I had to do another batch of frosting. So my cake had a layer of hard frosting covered up with the nice layer. You couldn’t tell at all. My tips: You could really make the frosting to whatever consistency you like. To make it more spreadable, add more milk to the frosting as it’s mixing to thin it out more. It won’t harm the texture of the frosting because the frosting will eventually “set” again once on the cake. My frosting turned into a really soft consistency that was great for spreading. Also, sift the cake dry ingredients to get a nice, smooth texture. And also sift the powdered sugar for the frosting so that there are no lumps in your frosting. Enjoy!

Ingredients:
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
Icing (recipe below)

Icing:
½ cup butter
¼ cup cocoa
¼ cup plus 2 tablespoons milk
1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy)
½ teaspoon vanilla
Chopped Pecans (optional)

How to make it :

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)

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)

Recipe Source : allrecipe

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