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Name: Texas Sheet Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cups All purpose flour; 2 cups 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; 6 tablespoons Milk; 5 tablespoons Unsweetened cocoa; 1/2 cup Butter; 4 cups Confectioners Sugar; 1 teaspoon Vanilla extract; 1 cup Walnuts chopped (optional)

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INGREDIENTS

2 cups All purpose flour
2 cups 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
6 tablespoons Milk
5 tablespoons Unsweetened cocoa
1/2 cup Butter
4 cups Confectioners Sugar
1 teaspoon Vanilla extract
1 cup Walnuts ; chopped (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease and flour a 10 x 15 inch pan.

2. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons of cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir the cocoa mixture into the egg mixture, mixing until well blended.

3. Pour batter into prepared pan. Bake in the pre-heated oven for 20 minutes or until a toothpick inserted into the center comes out clean.

4. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread icing over warm cake.

NOTES

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Texas Sheet Cake

2 cups All purpose flour
2 cups 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
6 tablespoons Milk
5 tablespoons Unsweetened cocoa
1/2 cup Butter
4 cups Confectioners Sugar
1 teaspoon Vanilla extract
1 cup Walnuts chopped (optional)

1. Preheat oven to 350 degrees.  Grease and flour a 10 x 15 inch pan.
2. Combine the flour, sugar, baking soda and salt.  Beat in the sour cream and eggs.  Set aside.  Melt the butter on low in a saucepan, add the water and 5 tablespoons of cocoa. Bring mixture to a boil then remove from heat.  Allow to cool slightly, then stir the cocoa mixture into the egg mixture, mixing until well blended.
3. Pour batter into prepared pan.  Bake in the pre-heated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
4. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter.  Bring to a boil, then remove from heat.  Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended.  Spread icing over warm cake.

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Nutrition

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Serving Size: 1 Serving (2958g)
Recipe Makes: 1 Servings

Calories: 8668
Calories from Fat: 6218 (72%)

Amt Per Serving		% DV

	Total Fat 690.9g	921 %
	Saturated Fat 384.1g	1921 %
	Monounsaturated Fat 182.8g
	Polyunsanturated Fat 70.5g
Cholesterol 2578.1mg		793 %
Sodium 184512.7mg		6363 %
Potassium 6232mg		164 %
Total Carbohydrate 560g		165 %
	Dietary Fiber 61.7g	247 %
	Sugars, other 498.3g
Protein 166.9g		238 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8668

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