Everyone needs this cake that is so easy to make, makes a ton and is a great crowd pleaser. My Great-Aunt Fran's Texas Sheet Cake make a cake bigger than Texas! If you are intimidated by cake making or icing this is also the cake for you. All you need is a sauce pan and a cooking sheet. Your family will be saying yeehaw!
Ingredients
CAKE
- 2 Sticks Butter (I use Kerrygold Unsalted)
- 1 Cup Water
- 4 Tablespoons Cocoa
- 2 Cups Sugar
- 2 Cups Flour
- 2 Eggs
- 1/2 Cup Sour Cream
- 1 Teaspoon Salt
- 1 Teaspoon Soda
ICING
- 1 Stick Butter
- 4 Tablespoons Cocoa
- 6 Tablespoons Milk
- 1 Box or 3 1/2 Cups Powdered Sugar
Method
- Preheat Oven to 350 Degrees
- Bring butter, water and cocoa to boil in a sauce pan over medium heat, stirring frequently.
- Remove cocoa mixture from heat.
- Stir together dry ingredients. Add wet ingredients to dry ingredients in a mixer. Add cocoa mixture and mix until combined. Pour batter into a greased, long, sheet pan at least 1/2" to 3/4" deep. Bake for 20-25 minutes.
- For the Icing, boil butter, cocoa and six tablespoons of milk over medium heat in a sauce pan. Remove from heat and stir in vanilla. In a large bowl whisk powdered sugar and cocoa mixture together until smooth.
- Spoon icing over the sheet cake and spread with an offset spatula or knife in one direction.
- Optional, cover icing in 1 cup of crushed pecans and press down slightly into the icing.
- NOTE: This cake can be frozen for several weeks wrapped well. The icing can be added after the cake is defrosted, not before.
