Texas Sheet Cake

Texas Sheet Cake   I’m Saving This
INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
2 eggs
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Full Recipe —

Fixings :

+Cake:
°1 cup spread
°1 cup of water
°¼ cup cocoa
°2 cups of sugar
°2 cups flour
°⅛ teaspoon of salt
°2 eggs
°1 teaspoon baking pop
°½ cup sharp cream
°1 teaspoon vanilla
°Icing (recipe underneath)
+Icing:
°½ cup of spread
°¼ cup cocoa
°¼ cup in addition to 2 tablespoons milk
°1 box (1 pound) icing sugar (filter first to eliminate protuberances – any other way icing will stay knotty)
°½ teaspoon of vanilla
°Hacked walnuts (discretionary)

*The most effective method to make it happen :

+For the cake:

In a pot, consolidate spread, water and cocoa over medium intensity. heat until the spread melts. Try not to cook excessively lengthy.
In another bowl, consolidate sugar, flour, salt, eggs and baking pop.
Add the spread blend to the dry fixings. Look out, it’s hot.
Adding sharp cream and vanilla and blend well.
Fill a cake dish or jam roll container.
Baking at 350 degrees for 20 mn.
For the icing:
In a pot, consolidate the margarine, cocoa and milk over medium intensity and heat to the point of boiling.
Promptly eliminate from the intensity and blend in with the icing sugar and vanilla.
Blend well in with a blender to eliminate protuberances.
Spread onto cake sheet while STILL warm.
You can either mix the cleaved walnuts into the frosting prior to pouring it over the hot cake, or sprinkle them on top after you put the frosting on (or exclude all together)