The Texas Sheet Cake is a low, flat cake *loaded* with chocolate. That's really all that needs to be said.

Preheat the oven to 350°.

Mix the flour, sugar, and salt and set aside.

Melt the butter in a medium sauce pan, then add water and cocoa, mixing well, and bring it to a boil. Add the flour/sugar/salt combo and mix. Add the eggs, baking soda, vanilla extract, and sour cream. This is where you need to be careful. The stuff in the pan is really thick, and the eggs will try to cook themselves before being mixed. You need to balance the heat so that it's hot enough to keep the overall mix runny enough, but not enough to scramble the eggs on top of the mix.

Pour into an 11" x 17" pan and bake at 350 for 15-20 minutes.

Let it cool completely.

Next up is the icing. Melt the butter in a medium sauce pan. Add cocoa and milk and bring it to a boil. Add 10x sugar and vanilla. Mix it well, allow it to cool slightly, and pour over the cake.

Recipes

Texas Sheet Cake (12/21/2003)

Jumbleberry Pie (12/12/2002)

Chicken Parmigiana (9/5/2002)