Classic Texas Sheet Cake

 A Cake The Size of Texas!

This delicious, moist Texas sheet cake is made with sour cream and cocoa, then it's topped with a chocolate frosting. This chocolate cake is sometimes made with cinnamon, so add about 1/2 teaspoon to 1 teaspoon of cinnamon if you like the spiced flavor.

• 1 cup butter
• 1 cup water
• 1/4 cup cocoa
• 2 cups sugar
• 2 cups flour
• 1/8 teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• 1/2 cup sour cream
• 1 teaspoon vanilla

A southern favorite, Texas Sheet Cake, is the richest and delectable, melt in your mouth, best chocolate cake ever. No matter how hard you try you will not be able to eat just one piece.

• ***Frosting***
• 1/2 cup butter 
• 1/4 cup cocoa 
• 1/4 cup plus 2 tablespoons milk 
• 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted) 
• 1/2 teaspoon vanilla 
• 1/2 cup chopped pecans, optional

Preparation:

Cake: Combine 1 cup butter, water, and 1/4 cup cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for about 20 minutes, or until a toothpick inserted in the center comes out clean. Frost while still hot.

Frosting: Combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring to a boil. Add the confectioners' sugar and 1/2 teaspoon of vanilla mix well with electric mixer. Stir in pecans, if using, and pour over the cake. Spread to cover the hot cake.