I have been hunting for this recipe for years. Turns out, I didn’t really have to look all that far for there it was right in our old family cookbook. I am convinced that I have now found the cause of my chubby childhood for these chocolaty bars were at every family reunion as far back as I can remember.
Preheat to 350°F.
- 1 cup unsalted butter (2 sticks)
- 1 cup water
- 4 T. Dark Cocoa Powder
- 2 cups flour
- 2 cups sugar
- 1 t. Baking soda
- 1 1/2 t. sea salt
- 1/2 cup sour cream
- 2 eggs
- 3/4 cup pecans, chopped (optional)
As with pretty much any recipe that was created by our grandmothers, this starts with butter. Melt in a saucepan. Add water. Then add cocoa powder. Stir, bring to a boil and remove from heat.
In a bowl, combine flour, sugar, baking soda and salt.
In another container, combine sour cream and eggs.
Add flour mixture to chocolate mixture. Whisk together.
Then add sour cream mixture to chocolaty goodness.
I repeat. Chocolaty goodness. If you’re feeling nutty, add pecans.
Spray an 18 x 12 x 1 baking sheet with baking spray and pour, pour, pour.
Bake for 20 minutes.
- 1/2 cup unsalted butter (one stick)
- 6 T. milk
- 4 T. dark cocoa powder
- 1 pound powdered sugar
- 1/2 t. sea salt
- 1 teaspoon vanilla
In a clean saucepan, melt butter. Add milk and cocoa powder. Bring to a boil and then remove from burner. Add powdered sugar, sea salt, and vanilla.
Stir frosting and set aside until cake is out of the oven.
As soon as the cake comes out of the oven, gently spread frosting.
Welcome back, Texas sheet cake, welcome back. I love you.
I will share. If I have to.