Saturday, February 26, 2011

Texas Sheet Cake with Chocolate Fudge Frosting












This is my family's favorite chocolate cake EVER!!! It is so adicting.

Texas Sheet Cake
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder

Chocolate Fudge Frosting
6 tablespoons milk
5 tablespoons unsweetened cocoa
powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped nuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

2. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.

3. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

4. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake. Work fast, the frosting sets really fast.

NOTE: We typically frost the cake using 1 1/4 times the recipe, then quickly add sliced almonds to the top of the cake and pat them down into the frosting

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