Texas Sheet Cake

While chocolate is one of my favorite things in the world, for some reason I'm not much of a chocolate cake and frosting fan.  That was until I made this glorious Texas sheet cake.  The cake is super moist and light, and the frosting is fudgy and decadent.  The kind of frosting that crystallizes and gets all crunchy on top.   Oh.  So.  Good.

I made this cake for my supper club and it was a hit.  The best thing is this cake is super easy and quick to make.  I actually did it in a 9X13" pan since I didn't have a jelly roll pan (is it still a sheet cake then?  I guess not), if you decide to do this you just need to add about 10 to 15  minutes onto the baking time, but keep a close eye on it.  No need to wait for the cake is cool to frost, the frosting is runny and you just pour it on.   I left out the walnuts but I'm sure they would add a delicious crunch.

Texas Sheet Cake 
from allrecipes.com

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)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
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.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
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.

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