Texas Sheet Cake

Chocolate, pure chocolate. Delicious chocolate. Shameless chocolate. Some people call this "Chocolate Sheet Cake" but here in the great state of Texas it's "Texas Sheet Cake," Baby!

This is Lady's recipe. PS: If you are new to my blog, Lady is my beautiful mom. She has made this fabulous cake for years and it is one of my favorite chocolate cakes ever.

And guess what, it's easy! It doesn't require layers and off-set spatulas and room temperature butter and alternating flour and milk. It's easy, I promise! Oh, and you don't have to wait on anything to cool. Yeah, it's the best.

Make this cake, it is the right thing to do.

Lady's Texas Sheet Cake

Lady, my beautiful mom

cake:

2 cups sugar

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

8 ounces sour cream

2 large eggs, lightly beaten

1 cup butter

1 cup water

1/4 cup cocoa

1 teaspoon vanilla

frosting:

1/2 cup butter

1/3 cup whole milk

1/4 cup cocoa

1 pound (one box) powdered sugar

1 teaspoon vanilla

For the cake: Preheat the oven to 325. Combine first 4 ingredients in a large bowl; stir in sour cream and eggs.

Melt butter in a medium saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to a boil, whisking constantly. Remove from heat. Stir cocoa mixture into the flour mixture and add vanilla. Pour into a greased 15x10 inch jelly roll pan.

Bake at 325 for 20-25 minutes or until a wooden pick inserted in the center comes out clean.

For the frosting: Melt butter in a saucepan over medium heat. Whisk in milk and cocoa; bring mixture to a boil. Remove from heat. Gradually add powdered sugar, stirring until smooth. Stir in vanilla.

Spread frosting over warm cake and try to resist eating the whole thing.

Enjoy! :)