Friday, October 28, 2011

Texas Sheet Cake

A Texas sized dessert....mmm....mmm...mmm...this recipe could possibly be the best ever chocolate brownie cake!  A favorite for potlucks and always a favorite of friends and family.

Texas Sheet Cake
by Carol Johnson

2 sticks (1 cup) margarine
1 c. water
4 T. cocoa
2 c. all-purpose flour
2 c. sugar
1/2 tsp. salt
2 eggs
1/2 pt. (1 cup) sour cream with 1 tsp. baking soda mixed in

1 stick (1/2 cup) margarine
4 T. cocoa
6 T. milk
1 lb. confectioners sugar
1 tsp. vanilla
1 c. chopped pecan nuts

Bring to boil margarine, water and cocoa; pour in bowl and add flouer, sugar and salt.  Beat well; add eggs, sour cream and mix.  Pour batter into greased 12" x 18" cookie sheet and bake at 400 degrees for 20 minutes, or until done.  Do not over bake.  Icing: combine margarine, milk, cocoa in saucepan and bring to boil.  Remove from heat and add sugar, vanilla and nuts.  Spread on warm cake.

Notes: I sub butter with no problem and sometimes use 1 stick margarine and 1 stick butter for the cake.  If using margarine, make sure you check the fat content, it should be at least 60%.

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