• David Locke

Aunt Fran's Texas Sheet Cake


Everyone needs this cake that is so easy to make, makes a ton and is a great crowd pleaser. My Great-Aunt Fran's Texas Sheet Cake make a cake bigger than Texas! If you are intimidated by cake making or icing this is also the cake for you. All you need is a sauce pan and a cooking sheet. Your family will be saying yeehaw!



Ingredients


CAKE

2 Sticks Butter (I use Kerrygold Unsalted)

1 Cup Water

4 Tablespoons Cocoa

2 Cups Sugar

2 Cups Flour

2 Eggs

1/2 Cup Sour Cream

1 Teaspoon Salt

1 Teaspoon Soda


ICING

1 Stick Butter

4 Tablespoons Cocoa

6 Tablespoons Milk 1 Box or 3 1/2 Cups Powdered Sugar



Method


Preheat Oven to 350 Degrees


Bring butter, water and cocoa to boil in a sauce pan over medium heat, stirring frequently.


Remove cocoa mixture from heat.


Stir together dry ingredients. Add wet ingredients to dry ingredients in a mixer. Add cocoa mixture and mix until combined. Pour batter into a greased, long, sheet pan at least 1/2" to 3/4" deep. Bake for 20-25 minutes.


For the Icing, boil butter, cocoa and six tablespoons of milk over medium heat in a sauce pan. Remove from heat and stir in vanilla. In a large bowl whisk powdered sugar and cocoa mixture together until smooth.


Spoon icing over the sheet cake and spead with an offset spatula or knife in one direction.


Optional, cover icing in 1 cup of crushed pecans and press down slightly into the icing.


NOTE: This cake can be frozen for several weeks wrapped well. The icing can be add after the cake is defrosted, not before.









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