Texas Sheet Cake 2
Ingredients
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
For the icing:
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped walnuts, plus more for topping (optional)
Directions
Preheat the oven to 350 degrees F.
Prepare a 10×15-inch baking dish by greasing with nonstick cooking spray and flouring.
Combine the sugar, flour, salt, and baking soda in a bowl. Beat in the eggs and sour cream. Set aside.
In a saucepan, melt the butter on low, then add in 5 tablespoons of cocoa and the water. Bring the mixture to a boil, then remove from heat.
Let it cool slightly (5 minutes), then stir the cocoa mixture into the egg mixture, until fully blended.
Pour the batter into the prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
To prepare the icing, in a large saucepan, combine 5 tablespoons of cocoa, 1/2 cup of butter, and milk. Bring to a boil, then remove from heat.
Mix in the vanilla and confectioners’ sugar, then fold in the nuts, mixing until fully combined.
Spread the frosting over the warm cake before serving. Top with additional walnuts, if desired.
