Texas Sheet Cake<\/p>\n
Ingredients:
\n2 cups all-purpose flour
\n2 cups granulated sugar
\n1 teaspoon baking soda
\n1\/2 teaspoon salt
\n1 cup unsalted butter
\n1 cup water
\n1\/4 cup unsweetened cocoa powder
\n2 large eggs
\n1\/2 cup sour cream
\n1 teaspoon vanilla extract<\/p>\n
For the Frosting:
\n1\/2 cup unsalted butter
\n1\/4 cup unsweetened cocoa powder
\n1\/4 cup whole milk or cream
\n1 teaspoon vanilla extract
\n3 cups powdered sugar
\n1 cup chopped pecans or walnuts (optional)<\/p>\n
Instructions:<\/p>\n
Preheat your oven to 350\u00b0F (175\u00b0C) and grease a 15\u00d710-inch jelly roll pan or rimmed baking sheet.
\nIn a large bowl, whisk together the flour, sugar, baking soda, and salt.
\nIn a saucepan, combine the butter, water, and cocoa powder. Bring to a boil, then remove from heat.
\nPour the hot cocoa mixture over the dry ingredients and stir until smooth.
\nIn a separate bowl, whisk together the eggs, sour cream, and vanilla extract. Add this mixture to the batter and stir until well combined.
\nPour the batter into the prepared pan and spread it out evenly.
\nBake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
\nWhile the cake is baking, prepare the frosting. In a saucepan, combine the butter, cocoa powder, and milk. Bring to a boil, then remove from heat.
\nStir in the vanilla extract and powdered sugar until smooth.
\nOnce the cake is done baking, immediately pour the warm frosting over the hot cake and spread it out evenly.
\nSprinkle chopped pecans or walnuts over the frosting if desired.
\nAllow the cake to cool completely before slicing and serving.
\nEnjoy this classic Texas Sheet Cake with a glass of cold milk or a scoop of vanilla ice cream for a delicious dessert!<\/p>\n
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