Texas Sheet Cake

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This was my MOM’s Favorite Chocololate Cake…fast and easy  It is basically the same as a texas sheet cake but she made it in a 9x 13 pan and didn't cook the frosting- just made it like buttercream frosting.

Ingredients:

• 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
• Frosting, below
• chopped pecans

Preparation:

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

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.

For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.

White Texas Sheet Cake with Fudge frosting

1 cup butter, cubed  1 cup water

• 2 cups all-purpose flour
• 2 cups sugar
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon almond extract (you can use vanilla extract if you prefer)
• 1/4 teaspoon baking soda
• FOR THE FROSTING:
• 1 cup Sugar
• ½ cups unsweetened Cocoa powder, Sifted
• ½ cups Milk
• 4 Tablespoons Butter, cut into cubes
• 2 Tablespoons Light Corn Syrup
• 4 cups Powdered Sugar, Sifted
• 2 teaspoons Vanilla ExtracT

Preheat oven to 375 Degrees

1. In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes. The cake will still be somewhat warm.
3. NOTE: I used a 9.5X13 inch rectangle glass dish and baked my cake for about 30 minutes or until toothpick is inserted and comes out clean. But if you have a traditional jelly roll pan, use the 15X10 pan that the original recipe recommends. If you use the recommended jelly roll pan, your cake will come out a bit thin. I didn't want a thin cake. But its up to you.
4. For the frosting: In a large saucepan, whisk together the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. When the butter has melted and the sauce is slightly smooth, take the pan off the heat, stir in the confectioners’ sugar and vanilla.
5. Pour the frosting on top of the slightly cooled cake. It may be a lot of frosting if you are using a 9X13 square rectangle pan( just a precaution). Allow the cake to cool and the frosting to completely set before serving.

White Texas Sheet Cake
I had this at Laurie Oswalds this summer

Ingredients:

• 1 cup butter
• 1 cup water
• 2 cups flour
• 2 cups sugar
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon almond extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• .
• Frosting
• 1/2 cup butter
• 1/4 cup milk
• 4 1/2 cups powdered sugar
• 1/2 teaspoon almond extract
• 1 cup chopped pecans

Preparation:

In large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch jelly roll baking pan. Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.

Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl. Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans. Pour and spread over warm cake.