Aunt Sue’s Texas Sheet Cake
“You can never have too much money or too much CHOCOLATE!” If you can totally relate to that statement, you are going to love my Aunt Sue’s Texas Sheet Cake. It is a chocoholic’s delight. Rich in flavor, and very easy to make – even though it is a “made-from-scratch” recipe.
Young Aunt Sue 
Aunt Sue & Uncle Rodger – California Vacation
This dessert was always a popular favorite at our Perkins family gatherings. I thought it would be fun to revive the recipe and share it with the younger generation so they can continue to make and enjoy it.
What Else Do You Need?
Aunt Sue’s Texas Sheet Cake
Servings: 12
Equipment
- 2 Qt Saucepans
- Measuring Spoons
- Measuring Cup
- Cooking Spoon
- 9 x 13 Baking Pan
- Spatula
Ingredients
Cake Ingredients
- 2 Sticks Butter
- 4 Tablespoons Cocoa
- 1 Cup Water
- 2 Cups Flour
- 2 Cups Sugar
- ½ Cup Sour Cream
- 2 Eggs
- 1 Teaspoon Baking Soda
- 1 Teaspoon Vanilla
Fudge Icing Ingredients
- 4 Tablespoons Cocoa
- 1 Stick Butter
- 6 Tablespoons Milk
- 16 Ounces Confectionary Sugar
Instructions
Cake Instructions
- In a saucepan, bring the butter, cocoa, and water to a boil. Stir constantly, so it doesn't burn.
- In a separate mixing bowl, add the flour and sugar
- Pour the boiling mixture over the flour and sugar. Mix well.
- Next add the sour cream, eggs, baking soda, and vanilla. Mix well and pour into a 9 x 13 baking pan sprayed with a non-stick coating.
- Bake at 350° in a preheated oven for 15-20 minutes.
Fudge Icing Instructions
- In a saucepan, bring the cocoa, butter, and milk to a boil. Stir constantly, so as not to burn the mixture.
- Remove from the heat and add the confectionary sugar all at once. Mix well.
- Pour the icing over the chocolate cake will it is still warm in the pan.
- let the cake and icing cool, before serving.
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