Texas Chocolate Sheet Cake
Recipe from Daisy Sour Cream

Texas Chocolate Sheet Cake

by 2  people

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Servings: 16
Serving size: 1  2-1/4 x 3-1/4-inch slice
Prep Time: 15 mins
Total Time: 40 mins
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  • 1   cup 
  • 1 1/2  cups 
  • 3/4  cup 
  • 2   cups 
    granulated sugar
  • 1   teaspoon 
    baking powder
  • 2   cups 
  • 1 1/2  cups 
    Daisy Brand Sour Cream
  • 1 1/2  teaspoons 
  • 2   
  • 1   dash 
  • 6   tablespoons 
    2% milk
  • 2   cups 
    powdered sugar
  • 1/2  cup 
    chopped pecans (optional)

Combine the water, 2 sticks of butter, and 1/2 cup cocoa in saucepan. Boil for 3 minutes, stirring constantly. Set aside to cool slightly. In a separate bowl, mix the granulated sugar, baking soda, and flour. Stir in the sour cream, 1 teaspoon vanilla, eggs, and dash of salt. Add the slightly cooled chocolate mixture and stir well. Pour the batter into a greased and floured 13x9 inch pan. Bake at 350 degrees for 30 minutes. Five minutes before removing the cake from the oven, prepare the icing.

Combine the milk, 1/4 cup cocoa and 1 stick of butter in a saucepan. Boil for 1 minute stirring constantly. Add the powdered sugar and 1/2 teaspoon vanilla. Add chopped nuts, if desired. Mix well and pour over the hot cake.
Nutrition information
Per Serving: cal. (kcal) 452, Fat, total (g) 24, chol. (mg) 84, carb. (g) 54, fiber (g) 1, pro. (g) 4, sodium (mg) 107, Percent Daily Values are based on a 2,000 calorie diet
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