Someone celebrated a birthday yesterday. Someone who loves chocolate.
When I realized I never posted a recipe for a cake I have been making since this 23 year old was just a wee one, I thought it a perfect time to make a Texas Sheet Cake.
Yes, our baby is another year older. Abbey is the caboose child, prayed for and planned and the one who bridged the space between children and grandchildren and prevented the empty nest in our home. She is the one who got her daddy’s gorgeous blue eyes and the youngest of four sisters.
Happy Birthday, sweet Abbey!
~❤~
Here is the recipe given to me by my sister:
Texas Sheet Cake
Preheat oven to 350 degrees
grease and flour a 10-inch x 15-inch baking pan
2 cups flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 eggs
2 sticks butter
1 cup water
1/4 cup cocoa powder
6 tablespoons milk
1/4 cup cocoa powder
1 stick butter
16-oz confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)
Directions
Preheat oven to 350 degrees F. Grease and flour a 10-inch x 15-inch baking pan.
CAKE
Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter in a saucepan; add the water and cocoa. Bring mixture to a boil and simmer 2 minutes. Stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for about 35 minutes.
FROSTING
In a large saucepan, combine the milk, cocoa and 1 stick butter. Bring to a boil, simmer 1 minute. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
