Everything's Bigger in Texas...

I seriously love Texas Sheet Cake! Love it!!!! And now that we are living here, I felt it was only necessary to enjoy a BIG piece of a Large Texas Sheet Cake, and what better to serve it with than Texas's one and only Blue Bell Ice Cream!  Ok, I know, a little over board on the whole Texas thing, but how else could I justify just making a large sheet cake in the middle of the week for no reason?  I highly suggest you all go make yourselves a large cake, in the middle of the week, for no reason at all, other than to stuff your faces with it!  I swear that's not what I did....

Recipe:

For the Cake:

2 cups Sugar

2 cups Flour

1 tsp. Baking Soda

1/2 tsp. Salt

2 whole Eggs

1/2 cup sour cream

1 cup Butter (2 sticks)

1/4 cup Unsweetened Cocoa Powder

1 cup Water

For the Frosting:

1 stick Butter

1/4 cup plus 2 Tbsp. Milk

1 tsp. Vanilla

6 cups Powdered Sugar

4 heaping Tbsp. Cocoa Powder

Stir together the sugar, flour, baking soda, and salt in a large bowl.  With a mixer, mix in your eggs and sour cream and beat on low.  Melt the butter in a medium saucepan over medium heat and add in the cocoa and water and bring to a boil. Remove from heat and slowly add the hot mixture into the sugar/flour mixture mixing on low.

Pour the batter into a lightly greased jelly roll pan (12x17).  Bake for 18-20 minutes @*375.  Let the cake cool for about 10-15 minutes before frosting.

For the frosting, melt the butter in a medium pot over med. heat. Add in the milk and bring to a boil. Remove immediately from the heat and add in the vanilla, cocoa powder, and powdered sugar. Beat till smooth. Spread over the sheet cake with a knife.  Served best with Blue Bell Vanilla Ice Cream.

(Recipe Source: Food Nanny)