Texas Sheet Cake

For Maxwell's birthday this year he wanted a pirate cake. Originally, he wanted a Pirate SHIP cake and I was quite stressed about the amount of cake cutting and sculpting that was going to be involved. Then, a few days ago he asked for a Treasure Map cake. WAHOO! Something requiring a FLAT RECTANGLE! I immediately thought of using Texas Sheet Cake and found this recipe on AllRecipes.com. I believe it's called Texas Sheet Cake V. Anyway, it was super easy and tasted divine. Enjoy!


Texas Sheet CakeINGREDIENTS
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
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6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. (Cookie Sheet)
Combine the flour, sugar, baking soda and salt. Mix in the sour cream, then beat in the eggs. Set aside. In a saucepan, melt the butter, then stir in the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.