If I wasn't already making Easter cupcakes, I surely would have made this cake for the holidays. It is a relatively easy cake to make and it always seems to disappear quite rapidly. Hey, Lent is almost over! This cake may yet appear in my kitchen over the next few weeks!
TEXAS SHEET CAKE
Start the frosting when you put the cake in the oven as you want to ice the cake almost as soon as it comes out of the oven.
2 sticks butter or margarine
4 tablespoons (rounded) cocoa
1 cup water
2 cups flour
2 cups sugar
½ teaspoon salt
1 teaspoon baking soda
½ cup sour cream (low-fat may be used)
2 eggs
1 teaspoon vanilla
FROSTING:
1 stick butter or margarine
4 tablespoons (rounded) cocoa
1/3 cup milk
1 (16 oz.) package powdered sugar
1 teaspoon vanilla
1 cup walnuts, chopped & toasted
1 dash salt
In a saucepan, melt two sticks of butter; blend in four rounded tablespoons cocoa. Add water. Stir over medium heat until mixture comes to a boil. Remove from heat. In a large bowl, mix together the flour, sugar, salt and baking soda. Pour boiled mixture slowly into dry ingredients while beating at medium speed. When well-blended, add ½ cup sour cream, 1 teaspoon vanilla, and eggs. Mix well. Pour into greased and flour-dusted 15-in. x 10-in. pan. Bake 20 - 25 minutes at 350°F. Remove pan from oven and put frosting on while cake is hot. Allow to cool. Cut into 2-inch squares.
FROSTING: Melt one stick butter in saucepan. Blend in cocoa. Add milk; mix thoroughly and let come to a boil. Add powdered sugar and vanilla; blend well. Spread frosting over warm cake and sprinkle on the chopped nuts
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