Texas Sheet Cake

This cake truly is amazing and so addicting! It's much more moist and full of flavor than any cake out of the box for sure, and you have to feel somewhat better about eating it because you are using all natural ingredients instead of oil and preservatives. I made it last year for my birthday cake with my sisters, and they were all in heaven. Oh- and this cake is so much better the next day or even cold from being frozen. Yum!

Texas Sheet Cake

Cake
1 cup butter
1/4 cup cocoa
1 cup water
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 eggs, beaten

Combine butter, cocoa and water and bring to a boil. Remove and cool slightly. Combine flour, sugar, soda and salt in mixer (or a bowl). Add sour cream and eggs and mix. Add cocoa mixture and mix well. Pour into a greased and floured 15x10 pan, or 2 8x8 pans (do not use a 9x13). Bake at 350 for 25 minutes or until a toothpick through the center comes clean. Frost while still warm.

Frosting:
1/2 cup butter
1/4 cup + 2 Tbsp milk
1 pound powdered sugar
1/4 cup cocoa
1 tsp vanilla

Place butter and milk in a saucepan and bring to boil. Remove from heat and add sugar, cocoa and vanilla. Stir to mix well. Allow frosting to cool 5 minutes, stirring occasionally before frosting the cake.

*This cake freezes amazingly! I always make 2 8x8s, eat one (easily) and freeze one. To freeze, cool completely, cover with plastic wrap and tinfoil. Freeze. When you are ready to eat it just take it out of the freezer and let it thaw on your countertop.