Does anyone have the recipe for Texas Chocolate Sheet Cake? This recipe has sour cream in it.?

I found this recipe several years ago but have since misplaced it. It was the most delicious cake ever. It came in the recipe cards that you get in the mail called My Great Recipes.Does anyone have the recipe for Texas Chocolate Sheet Cake? This recipe has sour cream in it.?
Texas Sheet Cake


Prep Time: 25 minutes Cooking Time: 20 minutes








Ingredients





1 cup butter or margarine


1 cup water


1/3 cup unsweetened cocoa powder


2 cups all-purpose flour


2 cups sugar


1 teaspoon baking soda


1/2 teaspoon salt


1 teaspoon ground cinnamon (optional)


2 slightly beaten eggs


1/2 cup buttermilk


1-1/2 teaspoons vanilla


Chocolate Frosting (recipe follows)





Directions:





1. Grease a 15x10x1-inch baking pan; set pan aside. In


a medium saucepan combine butter, water, and cocoa


powder. Bring to boiling, stirring constantly. Remove


from heat.


2. In a large mixing bowl combine flour, sugar, soda,


salt, and cinnamon (if desired). Add eggs, buttermilk,


and vanilla. Beat with an electric mixer on low to


medium speed to combine. Add cocoa mixture and beat


until blended. Pour batter into prepared pan.


3. Bake in a 375 degree F oven 20 minutes or until


cake springs back when lightly touched.


4. Immediately pour hot Chocolate Frosting over warm


cake; spread evenly. Completely cool cake in pan on a


wire rack. Cut into squares. Makes 60.


Chocolate Frosting: In a medium saucepan stir together


1/4 cup butter or margarine, 3 tablespoons unsweetened


cocoa powder, and 3 tablespoons buttermilk. Cook and


stir until boiling; remove from heat. Beat in 2-1/4


cups sifted powdered sugar and 1/2 teaspoon vanilla


with an electric mixer on low speed until blended.


Stir in 1/2 cup chopped walnuts.


Make-Ahead Tip: Prepare and bake cake as directed;


cool completely. Do not frost. Place in a freezer


container or bag. Freeze up to 1 month. Before


serving, thaw several hours at room temperature. Frost


as directed.








CHRIS MILLS'S CHOCOLATE TEXAS SHEET CAKE





CAKE:





Ingredients:





2 cups all-purpose flour


2 cups sugar


1 cup water


8 tablespoons (1 stick) unsalted butter


1/2 cup solid vegetable shortening


3 1/2 tablespoons cocoa powder


1/2 cup buttermilk (or 1/2 cup milk mixed with 2 tablespoons white


vinegar)


2 large eggs


1 teaspoon baking soda


1 teaspoon vanilla extract





ICING:





Ingredients:





8 tablespoons (1 stick) unsalted butter


1/3 cup milk


3 1/2 tablespoons cocoa powder


1 box (1 pound) confectioners' sugar


3/4 cup walnuts, chopped (optional)





Directions:





Preheat the oven to 400 degrees. Grease an 18-by-12-inch sheet pan.





Make the cake: Combine the flour and sugar in a large bowl.





Combine the water, butter, shortening, and cocoa in a small saucepan


and bring to a boil. Pour over the flour mixture.





In a small bowl, whisk the buttermilk, eggs, baking soda, and


vanilla together. Add to the batter and blend thoroughly by hand.


Don't use an electric mixer. Pour into the baking sheet and bake for


20 minutes or until a cake tester come out clean.





When the cake has baked for about 15 minutes, make the icing:


Combine the butter, milk, and cocoa in a large saucepan. Bring to a


boil and stir in the confectioners' sugar and walnuts, if desired.


Pour the icing over the cake as soon as it is removed from the oven


and spread it out evenly. Let the cake cool completely on a rack


before serving from the pan.





Serves 20.





鈥?From Peace, Love %26amp; BarbecueDoes anyone have the recipe for Texas Chocolate Sheet Cake? This recipe has sour cream in it.?
Texas Sheet Cake Recipe





12-16


servings


1


sheet cake


time to make 40 min 20 min prep


Batter


1 cup margarine or butter, melted


1 cup water


4 tablespoons cocoa


2 cups white sugar


2 cups white flour


1/2 teaspoon salt


1 teaspoon baking soda


2 eggs


1/2 cup sour cream


1 teaspoon vanilla


Frosting


1/2 cup margarine or butter


4 tablespoons cocoa


6 tablespoons milk


1 lb confectioners' sugar


1 cup walnuts, chopped


1 teaspoon vanilla





1. Batter----------.


2. Put marg or butter, water, and cocoa in a large pan and bring to a boil.


3. Remove from heat and add the rest of the batter ingredients.


4. Mix with electric mixer until smooth.


5. Pour into an 11 x 16 x 1.5'; jelly roll pan.


6. Bake at 350 for 20 minutes.


7. Frosting--------.


8. Bring marg or butter, cocoa, and milk to a boil.


9. Remove from heat and stir in conf.


10. sugar and nuts.


11. Add vanilla.


12. Pour on cake as soon as it comes out of the oven.
INGREDIENTS


1 cup hot brewed coffee


1 cup butter


5 tablespoons unsweetened cocoa powder


2 cups all-purpose flour


2 cups white sugar


1 teaspoon baking soda


1/2 teaspoon salt


3 eggs


1 (8 ounce) container sour cream


1 teaspoon vanilla extract





1/2 cup butter


6 tablespoons milk


6 tablespoons unsweetened cocoa powder


4 cups confectioners' sugar


1 teaspoon vanilla extract


1 cup chopped pecans


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.


In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.


Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.


To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.
2 cups of flour


2 cups of sugar


2 sticks (8 ounces) margarine; cut up


1/3 cup unsweetened cocoa powder


1/2 cup buttermilk or sour cream


2 eggs


1 teaspoon baking soda


2 teaspoons vanilla


Chocolate Pecan Icing (see below)





Preheat oven to 375掳 F. Grease a 10x15 inch jelly roll pan.





In a medium bowl, combine flour and sugar; set aside. In a medium saucepan, mix together margarine, cocoa, and 1 cup water. Heat to boiling over medium heat, stirring often. Pour over flour and sugar mixture. Add buttermilk, eggs, baking soda and vanilla, and mix well. Turn batter into prepared pan.





Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Immediately frost top of hot cake with Chocolate Pecan Icing





Let cool, then cut into 48 squares.





Chocolate Pecan Icing:


1 Stick (4 ounces) margarine softened


1/4 cup unsweetened cocoa powder


1/3 cup milk


1 (1-lb.) box powdered sugar


1 teaspoon vanilla


1 cup chopped pecans





In a medium bowl, beat together margarine, cocoa and milk with an electric mixer on medium speed until light and fluffy, about 2 minutes.





Add powdered sugar and vanilla and beat on high speed until well blended stir in pecans.





48 square pieces of cake
Chocolate Sheet Cake





2 cups flour


2 cups sugar


1/2 pound butter


1/4 cup cocoa


1 cup water


2 eggs


1/2 cup sour cream


1 teaspoon baking soda


1 teaspoon vanilla


FROSTING:





1/4 pound butter


1 teaspoon vanilla


1/4 cup cocoa


6 tablespoons evaporated milk


1/2 cup chopped nuts -- optional


1 pound powdered sugar





Mix flour and sugar together. Mix all other ingredients together and bring to a boil in pan. Mix all together and beat well. Pour in jelly roll pan that has been greased and lightly floured. Bake at 400F minutes.


For frosting, mix butter, vanilla, cocoa, milk and nuts together. Bring to a boil and pour mix over powdered sugar. Mix well. Frost cake warm.
This Texas sheet cake is made with sour cream and cocoa and a frosting with chopped pecans.


INGREDIENTS:


1 cup butter


1 cup water


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


1 teaspoon vanilla


Frosting, below


chopped pecans


PREPARATION:


Frosting


1/2 cup butter


1/4 cup cocoa


1/4 cup plus 2 tablespoons milk


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


1/2 teaspoon vanilla


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 350掳 for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.


For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet
I do not, but man is my mouth watering at the very sound of it. Another question I'll have to follow closely and if the person who answers it correctly hides it from the rest of us, they're in BIG trouble. Sharing is what it's all about.





P.S. Just checked answers. THANK YOU, dragonX4!! You're the best.





Hold it a second, there were a lot of other answers since I said thanks. Man you guys are FAST. So, thanks to ALL of you. (No, I'm not looking for any thumbs up.)