Some recipes just fit into the comfort food category, and this delicious cake is one of my all-time favorites.
When I was trying to think of the perfect recipe to share this week, I knew I was in the mood for a dessert. I have a pile of recipes I want to try, but there’s always the worry that it may not be great or blog worthy. Instead, I decided I wanted something tried and true. It didn’t take long to realize that this Texas Sheet Cake was the recipe I wanted to share.
My mom made it frequently when I was growing up and it was always a favorite of mine, my dad’s and my brother’s. It yields a great cake that cuts and serves well, shaped more like brownies but with a definite lighter cake texture, and without the overpowering chocolate flavor. Enjoy!
Texas Sheet Cake
1 c oil (or 2 sticks butter)
1 c water
4 tblsp unsweetened cocoa
2 c flour
2 c sugar
1 tsp b soda
1/2 tsp salt
1/2 c sour cream
Bring oil, water and cocoa to a boil.
Remove from heat and add dry ingredients.
Beat two eggs in bowl and add sour cream; add to mixture. Mix well.
Pour into greased cookie sheet and bake about 20 minutes at 375.
1 stick margarine or butter
4 tsp. cocoa
6-8 tsp milk
1 c confectioners sugar
1 tsp vanilla
Bring butter, cocoa and milk to a boil. Remove from heat.
Add icing sugar and vanilla.
Beat till smooth (add more milk if too thick; if too thin, add more icing sugar).
Spread over cake. Sprinkle with nuts if desired.
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