Texas Sheet Cake

A rich, chocolate butter cake that can be made in about 30 minutes.

Cake

  1. 2 cups flour
  2. 2 cups sugar
  3. 1 cup (2 sticks) Challenge Butter
  4. 4 Tablespoons unsweetened cocoa powder (¼ cup)
  5. 1 cup water
  6. ½ cup sour cream
  7. 2 eggs
  8. 1 teaspoon baking soda
  9. 1 teaspoon vanilla
  10. ⅛ teaspoon salt

Icing

  1. ½ cup (1 stick) Challenge Butter
  2. 4 Tablespoons (¼ cup) unsweetened cocoa powder
  3. 6 Tablespoons milk
  4. 16 oz. powdered sugar (confectioner’s sugar) (typically 1 box)
  5. 1 teaspoon vanilla

Cake

  1. 1

    Preheat oven to 375°F. Butter a 16x10x1 inch baking pan (or Baker’s half sheet pan).

  2. 2

    Mix flour and sugar in a large mixing bowl; set aside.

  3. 3

    In a saucepan, combine butter, cocoa, and water; bring to a boil and take off heat.

  4. 4

    Stir the butter/cocoa mixture into the flour/sugar mixture. Add sour cream, eggs, vanilla, baking soda and salt.  Mix well.

  5. 5

    Pour into prepared pan. Bake 15-20 minutes or until cake tests done.

Icing

  1. 1

    In a saucepan, combine butter, cocoa, and milk.  Bring to a boil and remove from heat.  

  2. 2

    In a mixing bowl, combine powdered sugar and vanilla.  

  3. 3

    Add hot butter/cocoa mixture to sugar mixture; beat well.

Note: Spread icing over cake as soon as it comes out of the oven.

Source: Food Blog - Adapted from a recipe at www.growingupmo.com

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