- Karen "Sissy" Wommack
Serves/Makes:1 (15" x 10") Jelly Roll Pan
- 2 cups (475 ml) sugar
- 2 cups (475 ml) all purpose flour
- 1 tsp (5 ml). baking soda
- 1/2 tsp (2 ml). salt
- 8 oz (224 grm). sour cream
- 2 large eggs, slightly beaten
- 1 cup (225 ml) butter (2 sticks/cubes per cup)
- 1 cup (225 ml) water
- 1/3 cup (80 ml) (heaping) unsweetened cocoa powder
- 1 tsp (5 ml). vanilla extract
- 1/2 cup (125 ml) butter (1 stick)
- 1/3 cup (80 ml) heaping unsweetened cocoa powder
- 1/3 cup (80 ml) milk
- 1 dash of salt
- 1 16 oz (448 grm). package powered suger
- 1 tsp (5 ml). vanilla extract
- chopped nuts, if desired
- Preparing the Cake:
- Preheat oven to 325 degrees (175 C.).
- Grease a 15 x 10 inch jelly roll pan.
- In a large bowl, stir together the sugar, flour, baking soda and the salt.
- Add sour cream and eggs, then mix well. Sit this aside.
- In a medium sized, heavy bottomed pan, melt the butter on medium, then whisk in the water and the cocoa. Bring to a boil, whisking constantly. Remove from heat.
- Stir the cocoa mixture into the sugar/flour mixture, then add the vanilla. Mix well. This is very soupy.
- Pour cake batter into the prepared jelly roll pan and put in the oven on 325 degrees (175 C.) for 25 to 30 minutes.
- Note: I check the cake at about 25 minutes, by sticking a toothpick in the center of the cake and if it is not wet, then it is done. If the toothpick comes out with wet chocolate, then continue to bake another 5 minutes and check it again.
- Cook until the toothpick does not come out wet.
- When done remove from the oven and sit it on a cooling rack.
- Immediately spread the frosting on the cake. I drop spoon fulls on top of the cake and then I take a dinner knife and spread it around on the cake. You will have to work with it awhile, because at the edges the frosting will want to run off until it cools enough to hold.
- Preparing the Frosting:
- While the cake is baking, make the frosting.
- In the medium-sized, heavy duty pan (I use the same one as above, just rinsed out) add the first four ingredients (butter, cocoa, milk and salt).
- Cook stirring constantly for about 3 minutes, or until the butter has melted, then cook about 1 to 2 more minutes, until the mixture is slightly thickened.
- Take this off the stove and add the powdered sugar and vanilla, and mix well. (I do this by hand, but you can use a mixer, but not necessary) It should be really creamy.
- As soon as you take the cake out of the oven, start dropping the frosting by spoon fulls on top of the cake and take a dinner knife and start spreading it. Again, you will have to work with it for a little while, because until it cools some, it wants to run off the sides. As it cools, then add the nuts, and press them down into the frosting slightly. This helps them to stay on the cake.
- Cool Completely, serve.
- If not being served right away, cover completely with aluminum foil.
- NOTE: You can add a smidgen of cinnamon to the cake batter and frosting if you want to, but not much.
- Note: In the cake, you can also substitute 1-1/2 cups (350 ml) creamy peanut butter and 1/2 cup (125 ml) buttermilk for the sour cream. You need to add about 5 more minutes to the cooking time, test with toothpick until it does not come out wet.
- I have seen recipes for Texas Sheet Cake everywhere. So I've taken a little of this one and that one, changed it to suit myself, added more cocoa, because I thought they were never chocolate enough, ha.
So think of me when you bake this. Enjoy!