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Texas Sheet Cake, #1
Chocolate sheet cake, frosted with chocolate frosting and walnuts. This recipe is from, my mom, who got it from, Ginger Jederberg. Fruitland, Idaho, 2019 Stephanie (Borge) Seley RECIPE NOTE: Ginger uses 5 Tablespoons cocoa, for a better chocolate taste.

Ingredients

1 cup butter
1 cup water
4 or 5 Tablespoons unsweetened cocoa powder
2 cups flour
2 cups white sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 large eggs
1/2 cup sour cream

ICING:
1/2 cup butter
4 to 5 Tablespoons unsweetened cocoa
5 Tablespoons milk
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped walnuts, (optional)

Instructions

Preheat oven to 375 degrees F. Grease a 15" x 10" jelly roll pan.
Bring to a boil in a large sauce pan, the,
Butter, Water, and Unsweetened Cocoa Powder, (see note,)
While hot, remove from heat, then add and mix well:
The flour, sugar, salt and baking soda.
Then beat in (don't beat too long,) the,
Eggs and sour cream.
Pour batter into greased pan.
Bake at 375 °F, for 20 to 30 minutes. (I found mine cooked faster and was done in approx 15 minutes.

While cake is baking, make the frosting/icing:
Bring to a boil, the butter, unsweetened cocoa, and the milk.
Remove from the heat, and while still hot, add and beat well, the powdered sugar, vanilla and walnuts.
When the cake comes out of the oven, pour the icing over the warm cake, & spread it on.
Let cool before slicing.
CAKE · chocolate · texas sheet cake