Texas Sheet Cake

Name: Texas Sheet Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 24 serving(s)
Ingredients: 1 cup margarine; 4 tablespoons cocoa; 1 cup water; 2 cups flour; 2 cups sugar; 1/2 teaspoon salt; 1 teaspoon baking soda; 2 eggs; 1/2 cup sour cream; 1/2 cup margarine; 4 tablespoons cocoa; 6 tablespoons milk; 1 (16 ounce) box powdered sugar; 1 teaspoon vanilla

Submitted by Color Guard Mom

"This is a recipe my mom passed down to me. I don't know where she got it, but it is a big hit with my teen boys and all our friends. It's like a brownie, but it's cake. It's chocolately, but not too much."

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photo by PrimQuilter

Ready In:: 1hr 5mins
Ingredients:: 14
Serves:: 24

ingredients

1 cup margarine
4 tablespoons cocoa
1 cup water
2 cups flour
2 cups sugar
¹⁄₂ teaspoon salt
1 teaspoon baking soda
2 eggs
¹⁄₂ cup sour cream
Frosting
¹⁄₂ cup margarine
4 tablespoons cocoa
6 tablespoons milk
1 (16 ounce) box powdered sugar
1 teaspoon vanilla

directions

Bring to Boil: 2 sticks margarine, 4 T cocoa, and 1 cup water.
Into a bowl add: 2 cups flour, 2 cups sugar, ½ teaspoons Salt, 1 tsp baking soda, 2 eggs, ½ cup sour cream (or milk with one teaspoons vinegar).
While still warm add the mixture from the pan to the bowl and mix well. Grease a large sheet pan. Bake 20 to 25 minutes at 375 degrees.
Frosting: 1 stick oleo, 4 T cocoa, 6 T milk.
Bring to boil. Remove from heat and add 1 box powdered sugar and 1 teaspoons Vanilla. Spread over cooled brownies while frosting is still warm.

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Reviews

Yes it is outstanding! Very moist and delicious! Made it for our Halloween Party! My DD and I decorated it with Candy Corn and the Harvest Mix! Everyone loved it but sadly was so busy didnt get a picture of it. Thanks Color Guard Mom

RecipeNut
Made for PAC, Fall 2007. You can't beat Texas Sheet Cake for being moist & yummy ! I used a 13 x 17 jelly roll pan and it was perfect. Thanks color guard mom for another great recipe !

PrimQuilter
What a yummy, tender, and moist cake!! I made cupcakes only because they seem to get eaten a lot faster. They came out GREAT!! Not too chocolatey at all. DH frosted them by just dipping the tops of the cupcakes into the frosting. It worked out wonderfully!! Just a small layer of rich chocolate icing!! I will be making these again and again!! Thank you for a GREAT recipe!! Your PAC Mommy Fall '06, Robin

SkinnyMinnie