For a lot of years, my life long friends Deb and Sue and I spent our girl trip weekends at Deb’s vacation home at Lake Shastina.
It was a great place and great times. They were times that all of us still remember and still miss.
Things are different now. We’ve all gone our separate ways. We all live in different states. But we still remember those days when we were all together and so enjoyed the fun, the food and the company.
A special treat that we always looked forward to was Deb’s Texas Sheet Cake.
Not too long ago I ask her to send to me the recipe. So, this morning I gave it a shot and tried to make Deb’s cake. It turned out as delicious as I remembered it. The only thing that would make it better is to have Debbie and Sue sitting at the table sharing it with me.
Here’s how you do it:
Measure 2 cups of flour, 2 cups of sugar, and 1/2 teaspoon of salt into a bowl and set aside. In a medium bowl whip two eggs and add to that 8 ounces of sour cream mix well and set aside. I used my little hand beater to mix the eggs and sour cream. Combine 1 cup of water two cubes of butter and 4 tablespoons of cocoa in a sauce pan bring to light boil.
Stirring constantly add a little bit of the heated water, butter and cocoa to a portion of the beaten eggs and sour cream. Mix well and pour the tempered egg mixture into the rest of the eggs and add 1 teaspoon of baking soda.
Add the egg mixture to the flour, sugar and salt and mix well with a little hand mixer or hand beater.
Spray and 11 x 16” jellyroll pan or a 10 1/2 x 18” cookie sheet with nonstick spray. Pour batter into the prepared pan and carefully place it in the 400 degree pre-heated oven for 25 minutes.
Start mixing your frosting as soon as you put the cake in the oven. In a small sauce pan combine 1 cup butter, 4 tablespoons of cocoa and 6 tablespoons of milk. Bring to a light boil, remove from heat and start beating in 3 1/2 cups powdered sugar. Sifted powdered sugar works best to avoid lumps in frosting. Using a hand beater or mixer mix frosting until smooth. Stir in 1 1/2 cups sliced pecans.
Pour the frosting over the cake as soon as it comes out of the oven. Using a rubber spatula gently spread the frosting over the cake to the edges.
Cool completely before slicing.