Ingredients
- 2 c. All-purpose flour
- 2 c. Granulated sugar
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 c. (2 sticks) butter
- 1 c. Water
- 1/4 c. Unsweetened cocoa pwdr
- 1/2 c. Lowfat sour cream
- 2 x Large eggs, lightly beaten
- 1 tsp Vanilla extract
- 1/2 c. (1 stick) butter
- 5 Tbsp. Lowfat milk, (up to 6)
- 1/4 c. Unsweetened cocoa pwdr
- 1 box , (1 lb.) confectioners' sugar
- 1 c. Minced pecans
- 1 tsp Vanilla extract
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Texas Chocolate Sheet Cake
Servings: 12
Directions
- To prepare cake: Preheat oven to 375 degrees. Grease and lightly flour a 9 x 13 inch baking pan; set aside.
- In a large bowl, mix together flour, granulated sugar, bakingn soda, and salt; set aside.
- In a medium saucepan, bring butter, water, and cocoa pwdr to a boil over medium-high heat, stirring frequently, till butter melts. Add in the butter mix, the lowfat sour cream, Large eggs, and vanilla to the flour mix and stir with a wooden spoon till all of the four is moistened.
- Pour the batter into the pan and spread smooth. Bake 30 minutes., or possibly till a toothpick inserted into the center comes out clean.
- To prepare icing: While the cake is baking, in a medium saucepan, bring butter, lowfat milk, and cocoa pwdr to a boil over medium heat; remove from heat. With a wooden spoon, stir in confectioners' sugar, minced pecans and vanilla, till all of the sugar is moistened.
- Spread the icing on the cake as soon as it is removed from the oven. Cold completely in the pan on a wire rack. Cut into squares and serve.
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