Texas Sheet Cake

Prep:

10 m

Cook:

20 m

Ready in:

30 m

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Super moist and super rich, this chocolate sheet cake is the size of Texas!

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Servings: 32

All-purpose flour

2 cups

White sugar

2 cups

Baking soda

1 tsp

Eggs

Butter

1 cup

Water

1 cup

Confectioners sugar

4 cups

Vanilla extract

1 tsp

Walnuts

1 cup, chopped

Unsweetened cocoa powder

5 tbsps

Milk

6 tbsps

Unsweetened cocoa powder

5 tbsps

Butter

1/2 cup

Salt

1/2 tsp

Sour cream

1/2 cup

Preheat the oven to 350° F (175° C/Gas mark 4). Prepare a 10x15-inch pan by greasing and flouring it.
In a bowl, combine all-purpose flour, baking soda, white sugar, and salt. Beat in 2 eggs and sour cream.
In a saucepan, melt butter (1 cup). Add water and cocoa (5 tbsps). Bring to a boil. Then, remove from heat and let the mixture cool slightly. Stir the mixture into the egg mixture. Mix until well blended. Pour the mixture into the pan.
Bake for 20 minutes. Use a toothpick to check for doneness: insert it in the center and see if it comes out clean.
Icing: combine the milk, cocoa (5 tbsps), and butter (1/2 cup) in a saucepan. Bring the mixture to a boil. Remove from heat. Add confectioners' sugar and vanilla extract. Stir. Fold in walnuts. Mix well. Spread the frosting over Texas Sheet Cake when it's still warm.

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