Recipe by floyd8090
"I love this simple chocolate cake recipe!"
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unsweetened cocoa powder
1 (16 ounce) box
This is traditionally a family favorite at our house. Even though I have never seen a recipe in print call for it, I was raised to always put one teaspoon of cinnamon into the flour mixture before blending. That is was gives it that Tex/Mex zing.
Easy, uses ingredients usually on hand, tastes great. (Esp ifyou love chocolate)
I had never baked a cake from scratch. This one was easy and it turned out great!
My family loves this cake! They request it every time we have a get together! Easy too!! Love!
With last minute plans for a total of 7 coming to dinner, I had about 90 minutes to make a dessert large enough (and good enough) for all. Made this cake, but didn't have a jelly roll pan or any sour cream. SO...I used a large glass baking pan (approx. 10x15x2) and susbstituted 1/2 cup of vanilla yogurt plus one egg yolk for the sour cream. I also used butter instead of margarine. Cooked it for about 25 to 30 minutes, until toothpick in the center came out clean. I was afraid to spread the frosting on the hot cake but it was very easy and didn't rip the cake. This was BEYOND a hit with 4 teenagers, and the adults raved about how the icing "melting" into the top of the cake made it incredibly moist. Definitely a keeper for my chocolate craving dessert nights!
After pouring on the icing, I immediately sprinkled chocolate chips and peanutbutter chips on top, waited about 5 minutes and swirled it around with a fork to give it abit of a marble effect...LOVE the mild peanutty taste added to this delicious chocolate masterpiece!
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Chocolate Sheet Cake
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 141
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