Tex-Mex Sheet Cake
15 ingredients
13 steps
Ingredients
- 1 cup butter
- 2 tablespoons baking cocoa
- 1 cup water
- 2 cups sugar
- 2 cups flour
- 12 teaspoon salt
- 2 teaspoons cinnamon, for the Tex-Mex version
- 2 eggs
- 12 cup sour cream, (1/2 cup butter milk may be substituted)
- 1 teaspoon baking soda
- 1 cup butter, at room temperature
- 9 tablespoons baking cocoa
- 6 tablespoons canned milk, (sour cream may be substituted, makes a richer frosting)
- 2 12 cups powdered sugar
- 1 12 teaspoons cinnamon, for the Tex-Mex version
Directions
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1Heat oven to 350 degrees.
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2In a medium sauce pan, over medium heat, bring the cup of butter, 2 Tbls.
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3baking cocoa and the water to a boil.
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4Remove from heat and pour into a large, heat-proof bowl.
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5Using an electric mixer, slowly mix in the sugar, salt and cinnamon and last, the flour.
-
6(If you mix in the flour first, it can do really funny things in the hot mixture!
-
7).
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8Add the eggs, 1/2 cup sour cream and baking soda and mix just until nice and smooth.
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9Pour batter into a greased or sprayed jelly-roll pan and bake for 30 minutes, or until sides of cake have pulled away from the pan.
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10Remove cake from oven and spread frosting on the cake while it's still hot.
-
11For the frosting, with an electric mixer, combine all frosting ingredients and whip together until smooth.
-
12The frosting will sort of liquify when it is spread on the hot cake, so if it seems a bit stiff, that's probably OK.
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13If you're really concerned, try adding more milk, a teaspoon at a time, but don't get too carried away!
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