Texas Sheet Cake
In saucepan, over low heat, combine:
1 stick margarine or butter
1/2 cup canola oil
1/2 cup cocoa powder
*1 cup water
1 cup granulated sugar
1 cup brown sugar
1 heaping cup of miniature marshmallows
Heat until marshmallows are melted. Do not boil. Set aside and allow to cool 15 min.
In mixer, combine:
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
Dash of cinnamon (optional)
While mixer is running at low speed, add warm cocoa mixture.
With mixer still going, add lastly:
2/3 cup sour cream
2 whole eggs
1 tsp vanilla extract.
Pour batter into 10x15 jelly roll pan that has been lined with parchment and sprayed with nonstick spray. Bake at 325° for 20 to 25 minutes, or until internal temp in center is between 195° to 205°F.
Move to rack and allow to cool for 20 min.
Meanwhile, make icing…
In medium bowl, combine:
2 cups powdered sugar
1/4 cup cocoa powder
Dash of cinnamon (optional)
Heat together:
*1/3 cup milk
1 stick butter or margarine
Pour hot milk/butter mixture into sugar/cocoa and use whisk or hand mixer to blend. Allow icing to cool until it is just lukewarm.
Pour lukewarm icing over warm (not hot) cake.
The hardest part: Allow to cool completely before serving.
Enjoy!!! I’d love to hear if you try this recipe and how it turns out for you!
*to make this a “Coca Cola cake”, replace water in cake with Coca-Cola and the milk in the icing with Coca-Cola.
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