Texas sheetcake

I love this cake!  It is chocolatey and rich... and oh sooo good.... I am thinking that because this cake is made in a sheetpan and is about the size of Texas is where it got it's name.. just kidding.. I have absolutely no idea where the name came from but it sure makes alot of cake and it is so incredibly chocolatey and good..YUM.  I use a 1/4 sheetpan but you can also use a jelly roll pan... you might just have to adjust the baking time... make this cake ..it is so good... Enjoy
** NOTE ***sometimes I make the frosting in a couple of different ways.. I sometimes add 1/4 cup sour cream to the other ingredients... or sometimes I skip the sour cream and melt 1/4 cup peanut butter in the microwave and add that to the frosting ingredients before whisking... both ways are equally delicious...also you can sprinkle the top of the icing with chopped pecans...


Texas sheetcake

1 cup butter
1/4 cup cocoa powder
1 16 oz can Hershey's syrup
2 cups sugar
2 cups flour
1 t baking soda
1 t baking powder
pinch of salt
1/2 cup sour cream
1 cup water
1 t vanilla
1/2 t cinnamon

Frosting :
1 stick butter
1/4 plus 2-3 T milk
3 T cocoa
3 3/4 cup powdered sugar
pinch of salt & cinnamon
1 t vanilla


 
Preheat oven to 350.  Spray a sheetpan with nonstick cooking spray.
In saucepan place butter, water & cocoa powder heat on medium low until butter is melted.   Let mixture cool a couple of minutes.  In large bowl add remaining ingredients, and pour in the melted butter mixture.  Whisk mixture with a large whisk just until smooth and combined. Pour into prepared pan and smooth into an even layer.  Bake for around 20 minutes or until a toothpick inserted into cake comes out clean. Let cool 15-20 minutes.

While cake is cooling, melt stick of butter in saucepan over medium heat.  Add remaining ingredients to butter & whisk until smooth.  Pour over warm cake and spread out to an even layer.  Let cool, cut into squares and eat... Enjoy