Making the White Texas Sheet cake made me crave the regular, chocolate kind. I made most of this to give away and just kept a tiny bit for us to eat. I made a half-recipe again in my half-size jelly roll pan. It was good, but I'd want nuts next time (I usually don't include nuts in treats I'm giving away, in case of allergy or picky people :) ). The frosting is the best part of these. :)
Texas Sheet Cake- Half Recipe
adapted from Allrecipes
1 cup all-purpose flour
1 cups white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sour cream
1/2 cup butter
1/2 cup water
3 tablespoons unsweetened cocoa powder
3 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/4 cup butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 1/4-in. x 9 inch pan.
2. For the cake: Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
3. Pour batter into prepared pan. Bake in the preheated oven for 12-20 minutes, or until a toothpick inserted into the center comes out clean.
4. For the icing: In a large saucepan, combine the milk, cocoa and butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Quickly spread frosting over warm cake.
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