Sisters with Flair

Tuesday, March 2, 2010

Happy Texas Independence Day Ya'll

"You may all go to Hell, and I will go to Texas" --Davy Crockett

When we moved to Texas nearly twelve years ago our family decided to begin a new tradition. March 2 is Texas Independence day and we've embraced it in our own special way. This year was no exception, we made homemade chili, cornbread, complete with the highlighted Texas sheet cake we all love. This is a recipe my family has used for at least 30 years, it actually came from Quincey, WA back when I was young. Almost like a light brownie, this cake is amazing right out of the oven or, if there's any left, is perfect for breakfast (with a glass of milk...see, my mama taught me to eat right!).

Most of my friends know me as someone who doesn't cook, but YES, I did make the sample shown and yes, it does taste amazing. Go on, try it, this is a recipe you'll add to your permanent recipe box.

Texas Sheet Cake
  • 2 cups flour
  • 2 cups sugar
  • 1/2 tsp. salt
  • 2 cubes butter
  • 1 cup water
  • 4 Tbsp. cocoa
  • 1/2 cup sour cream
  • 2 eggs
  • 1 tsp. baking soda

In a large bowl or mixer put sugar, flour, and salt. In a heavy pan bring butter, water, and cocoa to a boil, remove from heat and add immediately to dry ingredients. Add sour cream. Add eggs and soda, mixing well. Batter will be very thin. Bake in a greased cookie sheet type pan with high sides (the cookie sheet pans from Costco work well). Bake at 375' for 20-25 minutes. Prepare frosting while cake is baking. You want the cake and frosting to be hot when it is applied.

Butter Nut Frosting

  • 1 cup nuts (optional)
  • 1 cup butter
  • 1 box (160z) powdered sugar
  • 6 Tbsp. canned milk
  • 4 Tbsp. cocoa
  • 1 tsp vanilla

Boil milk, butter, and cocoa in a heavy pan until bubbly. Stir in nuts, sugar, and vanilla until smooth (your arm will get tired so inlist a friend or child if necessary). Spread over hot cake.

Now let the party begin- hope ya'll enjoy it!

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