Texas Sized Sheet Cake

June 02, 2014

A recipe from an old cookbook of my grandmother's which was created by a group of nurses, this particular version dates back to 1955! It's a yummy crowd-pleasing chocolate cake with a delicious fudgy pecan frosting.

3 sticks unsalted butter, divided
1 cup water
8 Tablespoons cocoa powder, divided
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup sour cream or nonfat Greek yogurt
1 teaspoon baking soda
6 Tablespoons milk
1 pound powdered sugar (about 4 cups)
1 teaspoon vanilla
1 cup chopped pecans

1. Preheat oven to 400 degrees Fahrenheit. 2. In a saucepan, melt 2 sticks of butter. Add water and 4 Tablespoons of cocoa. Bring mixture to a boil, then remove from heat and add the sugar, flour, and salt. Set aside. 3. In a small bowl, mix eggs and sour cream/yogurt with baking soda. Add this mixture gradually to the saucepan and mix well. Pour batter into a well-greased 9x13 pan and bake 20 minutes. 4. While the cake cooks, heat 1 stick butter, 4 Tablespoons of cocoa, and milk in a saucepan until butter melts. Bring mixture to tight boil stage, then remove from heat and add powdered sugar, vanilla, and chopped nuts. Pour frosting over the cake while it is still warm, let cool, and serve.

Nutritions

Calories
281

Sodium
85mg
3% DV

Fat
19g
30% DV

Protein
2g
4% DV

Carbs
23g
8% DV

Fiber
1g
5% DV