Tex-Mex Sheet Cake

"In 1977 or so we went to visit our friends, Joyce and Ron, who lived in Haines, Oregon. Joyce served us Texas Sheet Cake and Ray liked it so much, he sat right down and copied the recipe. Over the years, we've changed the recipe just a bit and came up with the Tex-Mex version. Once when our son was just a little guy I made the 'original' version for his birthday and decorated the top with about 20 little dinosaur figures from the dollar store. It was a big hit, and this cake (with or without disosaurs) has been the requested cake for many family birthdays since."
 
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Ready In:
45mins
Ingredients:
15
Serves:
24
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ingredients

  • For the Cake

  • 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
  • For the Frosting

  • 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
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directions

  • Heat oven to 350 degrees.
  • In a medium sauce pan, over medium heat, bring the cup of butter, 2 Tbls. baking cocoa and the water to a boil.
  • Remove from heat and pour into a large, heat-proof bowl.
  • Using an electric mixer, slowly mix in the sugar, salt and cinnamon and last, the flour.
  • (If you mix in the flour first, it can do really funny things in the hot mixture!).
  • Add the eggs, 1/2 cup sour cream and baking soda and mix just until nice and smooth.
  • Pour 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.
  • Remove cake from oven and spread frosting on the cake while it's still hot.
  • For the frosting, with an electric mixer, combine all frosting ingredients and whip together until smooth. The frosting will sort of liquify when it is spread on the hot cake, so if it seems a bit stiff, that's probably OK. If you're really concerned, try adding more milk, a teaspoon at a time, but don't get too carried away!

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RECIPE SUBMITTED BY

I'm a retired grandma who loves to try new recipes. I also want to preserve some of our family's favorite recipes and some of the recipes I inherited from my Mother and Grandmother so my children will have them. I love to cook (but not everyday if I can help it) so I like to cook things that give us left-overs. Also, my hubby takes lunch to work five days a week, so I try to cook things that will heat-up in the microwave at his work. I love to knit, read, bird-watch, tinker in the garden and I am discovering old movies. I am quite fond of cats, and sometimes they appear in my recipes - but not as ingredients :-).<img img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpgsrc=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket>
 
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