Texas Sheet Cake

This recipe has been in my family for forever.  I can remember my mom making this cake and bringing it into my 4th grade classroom to celebrate my birthday.  That was back in the day when homemade treats were allowed. This cake is perfect if you need to feed a lot of people. You can also bake it in rounds to built a layer cake, pouring a little bit of frosting between each layer, then letting the frosting on top drizzle down the layers.  MMMmmm!

Texas Sheet Cake

2 cups flour

2 cups sugar

1 cup (2 sticks) butter

4 tablespoon cocoa

1 cup water

1/2 cup sour milk*

1 tsp vanilla

1 tsp salt

1 tsp baking soda

2 eggs, beaten

Sift flour and sugar together. Set aside. Bring butter, cocoa, and water to a boil in a small saucepan.  Boil until butter melts.  Remove from stove and allow to cool. Make sour milk*, and add baking soda to the milk.  Stir until soda dissolves. Add salt, eggs, and vanilla . Add to cocoa mixture. Now add cocoa mixture to the flour/sugar. Mix well.  Pour into a greased jelly-roll pan.  Bake 375 degrees for 20-25 minutes.  While the cake bakes make the frosting (recipe below).

Frost cake the second it comes out of the oven.  

*to make 1/2 sour milk, measure one tablespoon white vinegar and enough milk to equal 1/2 cup.

Frosting:

1/2 cup butter (1 stick)

3 tablespoons cocoa

6 tablespoons milk 

1 teaspoon vanilla

3-1/2 cups powdered sugar

1/2- 1 cup chopped walnuts (optional)

Boil butter, cocoa, and milk until dissolved.  Beat in powdered sugar, and vanilla. Stir in nuts (optional).

Sift flour.

 and sugar together. Set aside

Bring butter,

cocoa, and water to a boil in a small saucepan.

Boil until butter melts.  Remove from stove and allow to cool.

Make sour milk*, and add baking soda to the milk.  Stir until soda dissolves.

Add salt, eggs,

 and vanilla.

Add to cocoa mixture. 

Now add cocoa mixture to the flour/sugar. Mix well.

Pour into a greased jelly-roll pan.  Bake 375 degrees for 20-25 minutes.  While the cake bakes make the frosting by

Boiling the butter, cocoa, and milk until dissolved.

Beat in powdered sugar, and vanilla. Stir in nuts.

Frost cake the second it comes out of the oven.

This cake is good eaten warm or room temperature.