This is a print preview of "Texas Chocolate Sheet Cake" recipe.

Texas Chocolate Sheet Cake Recipe
by Global Cookbook

Texas Chocolate Sheet Cake
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  Servings: 12

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

Directions

  1. To prepare cake: Preheat oven to 375 degrees. Grease and lightly flour a 9 x 13 inch baking pan; set aside.
  2. In a large bowl, mix together flour, granulated sugar, bakingn soda, and salt; set aside.
  3. 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.
  4. Pour the batter into the pan and spread smooth. Bake 30 minutes., or possibly till a toothpick inserted into the center comes out clean.
  5. 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.
  6. 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.