Sunday, July 14, 2013

Texas Chocolate Sour Cream Cake:) (also known as Texas Sheet Cake)!

The above cake is one of our family favorites. It was known as Texas Sheet Cake when the recipe was given to me many years ago.   I usually use a  medium size cookie sheet to bake this wonderful moist and also dense Chocolate cake and add a chocolate icing and pecans to top it while it is still warm.  Delicious then and just as delicious now. So today I decided to:

 to play around with the original recipe and bake it in a Bundt pan for a little nicer presentation. Here's what I did....Enjoy!

Happy Baking!

A blend of Arizona Ice Tea, lemon and limes...Refreshing and so tasty! A few blueberries and cranberries to sweeten it up too as a garnish!
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 2 sticks margarine(this is what the original call for)I have used butter also.
1 cup water
4 tablespoons cocoa
Bring the above to a slight boil, and allow to cool slightly.

2 cups flour
2 cups sugar (I used 1 1/2 cups)
1/2 tsp. salt ( I eliminate it if I use salted butter)
2 eggs
1/2 cup sour cream *(original recipe called for 1 cup)
1 tsp. baking soda

In a large bowl, beat sugar with eggs, add flour and baking soda and salt.  Carefully beat or whisk in the slightly cooled cocoa mixture. (It splashes).  Beat in sour cream last.  Note: The batter will be thin and appear watery in consistency.

Grease and flour a Bundt pan.  Pour batter in greased and floured pan and bake 350 degrees for approximately 45 minutes or until toothpick inserted in center comes out clean..  Remove from oven and allow to cool for approx. 15 min. Turn over on cooling rack and allow to cool before frosting.

Today I am used sifted confectionery sugar for the topping.  Usually a sugar drizzle works well or making a butter icing would be nice. 

To make a drizzle all that is necessary is to whisk the confectionery sugar, a little vanilla and milk until the desired consistency is achieved.

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