This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
101 Homestyle Favorites!
Click to view all six recipes shared.
Texas Sheet Cake
From Doris Stegner, who's been a part of our Gooseberry Patch family for over 20 years, this is our favorite version of this cake, hands down. Round up your family & friends for this wonderful Texas-size cake!
1 c. margarine
1 c. water
6 T. baking cocoa
2 c. all-purpose flour
2 c. sugar
1/2 t. cinnamon
1/2 t. salt
2 eggs, beaten
8-oz. container sour cream
1 t. baking soda
Garnish: chopped walnuts
Combine margarine, water and cocoa in a saucepan over medium heat. Bring to a boil; remove from heat. Mix flour, sugar, cinnamon and salt; stir into hot mixture. Mix remaining ingredients except nuts; add to batter and mix well. Pour into a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 22 minutes. Pour icing over cake while hot; sprinkle with nuts. Makes 20 servings.
Icing:
1/2 c. margarine
4 T. baking cocoa
6 T. milk
16-oz. pkg. powdered sugar
1 t. vanilla extract
Bring margarine, cocoa and milk to a boil; remove from heat. Stir in powdered sugar and vanilla.
