HELEN'S CHOCOLATE WALNUT TEXAS SHEET CAKE

Helen's Chocolate Walnut Texas Sheet Cake image

Provided by Fran Miller

Time 50m

Number Of Ingredients 18

Previous Next

FOR THE CAKE:
2 stick margarine
1 c water
4 Tbsp unsweetened cocoa powder
2 c sugar
2 eggs
2 c all-purpose flour
1/2 c sour cream
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla extract
FOR THE GLAZE:
1 stick margarine
4 Tbsp unsweetened cocoa powder
6 Tbsp milk
3 c powdered sugar
1 tsp vanilla extract
some chopped walnuts, optional

Steps:

1. Preheat oven to 350 degrees F. Mist a jelly roll pan with cooking spray. Set aside.
2. In a saucepan, bring to a boil the 2 sticks of margarine, water, and cocoa powder. Stir often. Remove from heat and allow to cool a little while you assemble the next set of cake ingredients.
3. In a mixing bowl, add the sugar, eggs, flour, sour cream, salt, baking soda, and vanilla. Gently blend with the mixer.
4. Then add the cocoa mixture and mix until well-blended.
5. Pour the batter into the prepared jelly roll pan, then bake for 17-25 minutes. Check early, testing with a toothpick in the center of the cake.
6. WHILE THE CAKE IS BAKING, MAKE THE GLAZE after washing the beaters to the mixer.
7. In a saucepan, bring to a boil the stick of margarine, milk, and cocoa powder, stirring often. Remove from heat and add the powdered sugar and vanilla to the saucepan. Beat with the mixer until well-blended.
8. Pour the glaze over the HOT FROM THE OVEN cake, spreading evenly.
9. Add walnuts, if desired, to the hot glazed cake. Cool on a baking rack until room temperature. Then stand back to avoid the stampede! =^..^=