Chocolate Texas Sheet Cake

Submitted by ratherbeswimmin

"In ‘Piece of Cake’ by Camilla Saulsbury"

 

• Ready In: 1hr 25mins
• Ingredients: 15
• Serves: 24

ingredients

• 1⁄3 cup unsweetened cocoa powder (not Dutch process)
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup boiling water
• 1 cup unsalted butter, cut into small pieces
• 2 cups all-purpose flour
• 2 cups sugar
• 2 large eggs, at room temperature
• 1⁄2 cup sour cream

• Chocolate Texas Sheet Cake Icing

• 1⁄3 cup unsweetened cocoa powder
• 1⁄2 cup unsalted butter, cut into small pieces
• 1⁄2 cup sour cream
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 1 cup chopped toasted pecans (or walnuts)

directions

1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 9-inch metal baking pan with nonstick baking spray with flour.
3. In a large bowl combine cocoa powder, baking soda, salt, boiling water and butter.
4. Let stand for 10 minutes, stirring occasionally, until butter melts.
5. Add flour, sugar, eggs, and sour cream to cocoa mixture and stir with a wooden spoon until blended.
6. Spread batter evenly in prepared plan.
7. Bake for 35-40 minutes or until a pick inserted in the center comes out with a few moist crumbs attached.
8. Let cool in pan on a wire rack for 10 minutes.
9. Meanwhile, make icing: in a medium saucepan, combine cocoa and butter.
10. Cook over medium heat, stirring constantly, until butter melts and mixture is smooth.
11. Remove from heat and whisk in sour cream and vanilla until smooth.
12. Stir in powdered sugar until blended and smooth, then fold in pecans; use immediately.
13. Spread icing over top of warm cake; let cool completely.