Texas Sheet Cake

Who doesn't love a good Texas sheet cake? That thin cake, the rich chocolate frosting, and the way it soaks up the melting vanilla ice cream is a major weak spot for me. My mom made this cake a lot when we were kids, I think because the recipe makes so much there was plenty to go around. It seemed like we were always taking it to barbecues, the beach or Fourth of July parties. It doesn't have to be a summer dessert, but that is just what this dessert reminds me of. I made this most recently a few weekends ago when Brian and I were visiting family in Utah. Thanks Aunt Sue for letting me cook in your big beautiful kitchen, and thanks boys for always eating my food!

Texas Sheet Cake Recipe
2 cubes butter
1 c. water
4 Tbl. Cocoa powder

Bring above ingredients to a boil. Turn off and cool.

2 eggs, beaten
½ c. sour cream
1 tsp. vanilla
2 c. sugar
2 c. flour
½ tsp. salt
1 ¼ tsp. soda

Preheat oven to 350. Mix eggs, sour cream and vanilla in large bowl till blended. Blend in sugar, flour, salt and soda. Stir. Then add cooled chocolate mixture. Mixture will be thin.

Pour evenly onto large cookie sheet, sprayed with Pam. Bake at 350 for 18-20 minutes or till center springs back when lightly pressed with fingertip. Make frosting while cake is in oven and spread while cake is warm.

Frosting:
1 cube butter
4 Tbl. Cocoa powder
6 Tbl. Milk

Heat until well blended. Add a 1-pound box of powdered sugar (3 ½ cups). Mix well and pour over warm cake. You can sprinkle chopped nuts on top if desired.