Texas Chocolate Sheet Cake

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Prep Time

15mins

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Time to Table

40mins

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Serves

16

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Ingredients

  • 1 cup water
  • 1 1/2 cups butter
  • 3/4 cup cocoa
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 1/2 cups Daisy Sour Cream
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 1 dash salt
  • 6 tablespoons 2% milk
  • 2 cups powdered sugar
  • 1/2 cup chopped pecans

Ingredients

  • 1 cup water
  • 1 1/2 cups butter
  • 3/4 cup cocoa
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 1/2 cups Daisy Sour Cream
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 1 dash salt
  • 6 tablespoons 2% milk
  • 2 cups powdered sugar
  • 1/2 cup chopped pecans

Directions

  1. Cake: Combine the water, 2 sticks of butter, and 1/2 cup cocoa in saucepan. Boil for 3 minutes, stirring constantly. Set aside to cool slightly.
  2. In a separate bowl, mix the granulated sugar, baking soda, and flour. Stir in the sour cream, 1 teaspoon vanilla, eggs, and dash of salt. Add the slightly cooled chocolate mixture and stir well. Pour the batter into a greased and floured 13x9 inch pan. Bake at 350 degrees for 30 minutes. Five minutes before removing the cake from the oven, prepare the icing.
  3. Icing: Combine the milk, 1/4 cup cocoa and 1 stick of butter in a saucepan. Boil for 1 minute stirring constantly. Add the powdered sugar and 1/2 teaspoon vanilla. Add chopped nuts, if desired. Mix well and pour over the hot cake.
  • Calories:452
  • Cholesterol:84
  • Dietary Fiber:1
  • Protein:4
  • Sodium:107
  • Total Carbohydrate:54
  • Total Fat:24

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