I took this time to really work on my craft and perfect each of my recipes. After all, I’ve been working on this secret project that involves lots and lots of baking.
So back to Texas, Daniels experience was a little different because he wasn’t aloud to leave his base and therefore he wasn’t able to indulge in all the delicious Texas food we have been hearing about.
While I was baking away in my kitchen I came across this old recipe from Lemon Poppy Cake. A simple cookbook for easy recipes. That’s when I decided to make the famous “Texas Sheet Cake” in hopes to get Daniel excited to try when he was back home.
This recipe never fails me, and I’ve been making it for a very long time. Hope you enjoy it as much as we do:
The "BEST" Texas Sheet Cake:
Ingredients
1 cup butter
1 cup water
2 cups sugar
4 T of cocoa powder
2 cups flour
1 t. salt
2 eggs
1 cup sour cream
1 t. baking soda
Directions
Preheat oven to 350 degrees. Combine butter, water and cocoa in a medium saucepan. Bring to a low boil. Remove from heat and pour into large mixing bowl. Add sugar, flour and salt and mix. Add eggs, sour cream and baking soda and mix again until smooth. Pour into large greased cookie sheet and Bake for 20 minutes or until toothpick before pouring frosting over cake. comes out clean (do not over-bake).
Frosting
4 Tablespoons of Cocoa
1/2 cup of butter
6 Tablespoons of milk
1 Tablespoon of vanilla
3 cups of powdered sugar
Heat butter and cocoa in a medium saucepan until a low boil. Remove from heat and milk, vanilla, and powdered sugar. Mix with hand mixer for about 10 minutes and let it cool for a little bit before frosting your cake.
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