Texas sheet cake recipe

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Texas sheet cake recipe

Texan sheet cake makes a nice barbecue or party treat.

Moist and delicious, it'll feed a crowd and is very easy to make. Takes about 20 mins.

INGREDIENTS:

* 250 g all-purpose flour
* 400 g white sugar
* 5 g baking soda
* 3 g salt
* 115 g sour cream
* 2 eggs
* 225 g butter
* 235 ml water
* 25 g unsweetened cocoa powder
* 90 ml milk
* 25 g unsweetened cocoa powder
* 115 g butter
* 500 g confectioners' sugar
* 5 ml vanilla extract
* 120 g chopped walnuts

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. Mix in the sour cream, then beat in the eggs. Set aside. In a saucepan, melt the butter, then stir in 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 dry ingredients, 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 bowl, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

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1/16th sheet cake in one bite

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Texas Home Cooking 

by Cheryl Jamison

Texas Home Cooking

Amazon Price: $21.33 (as of 12/20/2009)Buy Now

This undertaking by the authors of The Rancho Chimayo Cookbook ( LJ 11/15/92) offers more than 400 recipes from every region and subculture of their home state. A section on Texas classics includes recipes for "real" barbeque, lots of chili, Tex-Mex favorites, and chicken-fried steak and other cowboy fare; "Lone Star Specialties" covers breakfasts, desserts, and Super Bowl menus; and in between are lots of meat dishes, relishes and condiments, and side dishes. Headnotes and sidebars are fun and folksy (too much so at times). Stephan Pyles's The New Texas Cuisine ( LJ 4/15/93) provides an individual interpretation of Texas cooking; the Jamisons' book is a more wide-ranging version.

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