Texas Sheet Cake

We had this on Mother's Day. This cake is so not good for you, but it’s so delicious! It’s a Drissell family classic and my dad’s favorite birthday dessert. (As long as it’s served with ice cream of course!)

Texas Sheet Cake

Ingredients for Cake:

1 cup butter

1 cup water (I sometimes use 1 cup coffee)

1/4 cup cocoa

2 cups sugar

2 cups flour

1/8 teaspoon salt

2 eggs

1 teaspoon baking soda

1/2 cup sour cream or ½ cup buttermilk

1 teaspoon vanilla

Frosting

1/2 cup butter

4 tablespoons cocoa

4 tablespoons buttermilk

1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)

1 teaspoon vanilla

1 bag milk chocolate heath chips

Directions:

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 325° for 30 minutes. Make icing five minutes before cake is finished.

Icing: Five minutes before cake is done, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well. Spread over the HOT sheet cake then sprinkle with milk chocolate heath chips. (M&M’s look fun & festive too-along with the heath chips of course! :)