Texas Sheet Cake V
Ingredients:
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
Directions:
- 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
- 2 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 5 tablespoons 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 20 minutes, or until a toothpick inserted into the center comes out clean.
- 4 For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
Nutrion facts:
Total Fat | 12.5g | 19% |
Saturated Fat | 6.0g | |
Cholesterol | 36mg | 12% |
Sodium | 145mg | 6% |
Potassium | 68mg | 2% |
Total Carbohydrates | 35.8g | 12% |
Dietary Fiber | 1g | 4% |
Protein | 2.4g | 5% |
Sugars | 28g | |
Vitamin A | 311IU | |
Vitamin C | 0mg | |
Calcium | 19mg | |
Iron | 1mg | |
Thiamin | 0mg | |
Niacin | 1mg | |
Vitamin B6 | 0mg | |
Magnesium | 17mg | |
Folate | 21mcg |