Recipe modified from: http://www.geniuskitchen.com/recipe/texas-sheet-cake-13554
Ingredients: Batter 1 cup unsalted butter, melted 1 cup water 4 tablespoons cocoa (I used 3 Tbl. of light cocoa and 1 Tbl. of dark cocoa) 2 cups sugar 2 cups all-purpose flour 1⁄2 teaspoon salt 1 teaspoon baking soda 2 eggs 1⁄2 cup sour cream 1 teaspoon vanilla Frosting: 1⁄2 cup unsalted butter 4 tablespoons cocoa (I will modify this next next to 2 Tbs of light cocoa and 2 Tbs of dark cocoa, as it was too sweet) 6 tablespoons milk 1 lb confectioner's sugar (powdered) 1 teaspoon vanilla 1 cup walnuts chopped (optional) Directions: Put m1 cup unsalted butter, 1 cup water and 4 Tbs. cocoa in a large pan and bring to a boil. Remove from heat and add the rest of the batter ingredients (2 C sugar, 2 C flour, 1⁄2 tsp salt, 1 tsp baking soda, 2 eggs, 1⁄2 C sour cream, 1 tsp vanilla). Mix with electric mixer until smooth. Pour into an 11 x 16 x 1.5-inch jelly roll pan. Bake at 350° for 20 minutes. Frosting: Bring 1⁄2 cup butter, 4 Tbl. cocoa, and 6 Tbl. milk to a boil. Remove from heat and stir in 1 lb. confectioners' sugar, 1 tsp vanilla, and (optional) nuts. Pour on cake as soon as it comes out of the oven.
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