Texas Chocolate Sheet Cake

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			12	To 18 serv

INGREDIENTS

2	c	All-purpose flour
2	c	Granulated sugar
1	t	Baking soda
1/2	t	Salt
1	c	2 sticks butter
1	c	Water
1/4	c	Unsweetened cocoa powder
1/2	c	Sour cream
2		Eggs, lightly beaten
1	t	Vanilla extract
1/2	c	1 stick butter
5	T	Milk, up to 6
1/4	c	Unsweetened cocoa powder
1		Box, 1 lb. confectioners'
		sugar
1	c	Chopped pecans
1	t	Vanilla extract

INSTRUCTIONS

Mr. Food's Easy Cooking March/April 1999  To prepare cake: Preheat oven
to 375 degrees. Grease and lightly  flour a 9 x 13 inch baking pan; set
aside.  In a large bowl, mix together flour, granulated sugar, bakingn
soda,  and salt; set aside.  In a medium saucepan, bring butter, water,
and cocoa powder to a boil  over medium-high heat, stirring frequently,
until butter melts. Add  the butter mixture, the sour cream, eggs, and
vanilla to the flour  mixture and stir with a wooden spoon until all of
the four is  moistened.  Pour the batter into the pan and spread
smooth. Bake 30 min., or  until a toothpick inserted into the center
comes out clean.  To prepare icing: While the cake is baking, in a
medium saucepan,  bring butter, milk, and cocoa powder to a boil over
medium heat;  remove from heat. With a wooden spoon, stir in
confectioners' sugar,  chopped pecans and vanilla, until all of the
sugar is moistened.  Spread the icing on the cake as soon as it is
removed from the oven.  Cool completely in the pan on a wire rack. Cut
into squares and serve.  Posted to MM-Recipes Digest V4 #6 by janet
<tjw@defnet.com> on Feb 07,  1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 516 Calories From Fat: 288 Total Fat: 33.1g Cholesterol: 97.5mg Sodium: 229.5mg Potassium: 156.8mg Carbohydrates: 53.5g Fiber: 2.6g Sugar: 34.7g Protein: 5.4g