Here is a easy treat for your Holidays. Give it a shot, you will absolutely love how great this Texas Sheet Cake is. I made it yesterday for Thanksgiving. Just follow the recipe and your guest will love you the more. If you want to be creative, you can reduce some of the sugar in the frosting, add some nuts, such as pecans. Happy Holidays to all!

Lets face it, from time to time we just have to have sweet treat, if that isn’t you, than I wished I could be more like you. But a special treat is just what you need at certain times in your life. The thing that is great about this cake is that it is easy and homemade, which makes it that much better.

It was just a few years ago that I first made this cake because of Karen, she was driving me crazy and wanted me to make it, I did and boy was it good. I couldn’t believe how simple it was but grateful at the same time. We feasted on this cake for days, boy it was unbelievable.

Its a thin single layer of chocolate goodness that will be impossible to turn down. So give it a try since you are sitting around the house doing nothing with yourself, going crazy because of the pandemic. Run it off later in the day, you will be okay this one time. Now trust me I’m not saying go bananas, moderation is everything dear one.

Remember that a nice cold glass of 1% milk, or the drink of your choice is the icing on the top.

Ingredients For Texas Sheet cake

Cake

2cups Gold Medal™ all-purpose flour, 2cups packed brown sugar, 1 1/4teaspoons baking soda, 1/2teaspoon salt, 2eggs, slightly beaten, 1/2cup sour cream, 1teaspoon vanilla, 1cup butter, 1cup brewed coffee, 1/4cup unsweetened baking cocoa

Frosting

1/2cup butter, 1/3cup milk, 1/4cup unsweetened baking cocoa, 3cups powdered sugar, 1teaspoon vanilla, 1 1/2cups coarsely chopped pecans

Steps

• 1)Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In large bowl, mix flour, brown sugar, baking soda and salt. In small bowl, mix eggs, sour cream and 1 teaspoon vanilla until well blended; set bowl aside.
• 2)In 2-quart saucepan, heat 1 cup butter, the coffee and 1/4 cup baking cocoa over medium heat, stirring frequently, until butter is melted and mixture is well blended. Remove from heat. Pour over cake flour mixture; beat with spoon until well blended. Mix in eggs. Spread batter evenly in pan. Tap pan on counter a few times to eliminate air bubbles from batter.
• 3)Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.
• 4)Immediately, in 4-quart saucepan, heat 1/2 cup butter, the milk and 1/4 cup baking cocoa over medium heat, stirring frequently, until butter is melted and mixture is well blended. Remove from heat. Mix powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans. Pour over hot cake, spread evenly. Cool completely, about 2 hours.
• 5)To serve, cut 6 rows by 4 rows. Store loosely covered at room temperature.