Texas Sheet Cake
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup Hood Sour Cream
- 2 large eggs
- 2 tsp. vanilla extract
- 1 cup butter (16 Tbsp. or 2 sticks)
- 1/2 cup water or coffee
- 1/2 cup Hood Milk in the LightBlock Bottle
- 1/3 cup unsweetened cocoa powder
Icing
- 1/2 cup butter (8 Tbsp.)
- 6 Tbsp. unsweetened cocoa powder
- 1/2 cup plus 1 Tbsp. Hood Milk in the LightBlock Bottle
- 1 tsp. vanilla extract
- 3 3/4 cup confectioner’s sugar
- 1 cup finely chopped pecans
Directions
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STEP 1
Make the cake. In a large bowl, combine flour, sugar, baking soda, and salt.
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STEP 2
In a medium bowl, whisk together the sour cream, eggs, and vanilla until smooth.
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STEP 3
Add the butter, water, milk, and cocoa powder to a medium saucepan over medium heat. Stir occasionally until smooth, about 3 to 5 minutes.
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STEP 4
Stir the chocolate mixture into the flour mixture. Add the egg mixture to the batter. Combine well.
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STEP 5
Pour batter into prepared baking pan. Cook for about 20 minutes or until toothpick inserted into the center comes out clean.
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STEP 6
While the cake is baking, make the icing.
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STEP 7
Using the same medium saucepan, melt the butter over medium heat. Add the cocoa and stir well to combine.
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STEP 8
Take the pan off the heat and add the milk, vanilla, and powdered sugar.
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STEP 9
Pour the icing over the hot cake. Sprinkle with pecans.
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STEP 10
Allow cake to cool for about 1 hour on a wire rack. Refrigerate for another hour until the icing is set. Slice into 24 pieces and serve.
