Don’t forget the Napkins: Texas Sheet Cake!
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Several times a year, the parents in our kids’ school come together and prepare luncheons for the teachers. I love to see how so many moms get in on the giving with their gift of hospitality!
Tuesday this week I took one of my favorite desserts – because it’s easy and it feeds a ton of people.
Texas Sheet Cake
1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350Â° for 20 minutes.
1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 tablespoons milk
1 box (1 pound) confectioners’ sugar, sifted (4 1/4 cups sifted)
1/2 teaspoon vanilla
For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer.
Spread frosting over hot cake and sprinkle with chopped pecans (optional).
Make, bake, let it cool, and I take it right in the pan.
Oh, and you can’t forget to take some extra napkins!
One thing I’ve done, because people want to know what they are eating, is make a little sign (saying No Nuts!).
Then I put my “stamp” that says, “From the Kitchen of …”
And pack it up and get it down to the school.
One thing is always the same. At the end of the day, when I go to pick up the pan, there’s not a crumb left.
That is a sign of a successful dessert.
What is your “go to” reliable dessert for a big crowd?
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