Texas Sheet Cake

My last day is living in Wichita, I finally had my 1st blogger meetup!  I was thrilled when I found Veronica’s blog when living in Wichita.  Although you have a common bond with food bloggers in other parts of the country, having one in own city is even more awesome!

Veronica and I met up for lunch the Copper Oven.  It was so fun!  We had a ton to talk about.  I’m pretty sure the waitress started to think that we were never going to leave!  I just had so many questions about her blog and just getting to know her better in general.

Left:  Veronica; Right:  Me

Veronica has such a good heart too!  You can just tell that she’s a genuinely nice person.  She was so thoughtful to get me a going away gift too!  She gave me a cookbook, sheet cake pan, and her recipe for chocolate sheet cake.

She wrote a sweet note that said:  ”You can’t go to TX without a fabulous TX sheet cake recipe & a pan to make it in!  Enjoy them.  I wish you much happiness on this new path & adventure.”

Awwww!

I made the cake yesterday and it is SO yum!!!

Texas Sheet Cake

Recipe very slightly adapted from Veronica’s Cornucopia

Ingredients:

For the cake:

1 cup water
1 cup unsalted butter
1/2 cup vegetable oil
1/4 cup Hershey’s cocoa
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 cup light sour cream
1 teaspoon vanilla

For the icing:

1/2 cup unsalted butter
1/4 cup Hershey’s cocoa
6 tablespoons milk
16 ounce box powered sugar, sifted (Don’t forget to sift the powdered sugar or you get lumpy frosting like I did!)
1 teaspoon vanilla

*I omitted pecans from the icing as a family member has a nut allergy.

Instructions:

To make the cake:

Preheat the oven to 400 degrees.  With non-stick cooking spray, spray a 18″ x 12″ jelly roll/sheet cake pan. Set aside.

In a small saucepan, combine the water, butter, oil, and cocoa. Bring the mixture to a boil, then remove from the heat. Set aside.

In a large bowl, stir together the flour, sugar, salt and baking soda. Beat in the eggs, sour cream and cocoa mixture. Add the vanilla. Mix until very smooth, about 2 minutes.

Pour the batter into your sheet cake pan.  Bake for 15 minutes.  You’ll know it’s done when the the center appears firm and the cake has begun to pull away from the sides of the pan.

To make the icing:

In a medium saucepan, add the butter, cocoa, and milk.  Stir and bring it to a boil.  Remove from the heat.

Stir in the sifted powdered sugar.  Beat until smooth, about 1-2 minutes.  Stir in the vanilla.

You can pour the warm icing on the warm cake and spread quickly.

Serve warm or cool.

* I serve mine with a scoop of ice cream.

** I also love to eat leftover chocolate cake in a bowl with milk poured on it.  Sort of like cake cereal….anyone else do that??