Potluck and Buffet Recipes

Chocolate Sheet Cake

Serves 12 to 16

1 cup butter or margarine
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 teaspoon baking soda

Frosting:
1/2 cup butter, softened
3 3/4 cups confectioners' sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
6 to 7 tablespoons milk
1/2 cup chopped walnuts or pecans, toasted

In a saucepan, bring butter, water and cocoa to a boil; whisk until smooth. Cool to room temperature. In a bowl, combine flour, sugar and salt. Add cocoa mixture; beat on low speed just until combined. Add sour cream, eggs and baking soda; blend until smooth. Pour into a greased 13 x 9-inch baking pan.

Bake at 350 degrees F for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a bowl, cream butter. Combine the confectioners' sugar and cocoa; gradually add to butter. Beat in the vanilla and enough milk to achieve spreading consistency. Frost the cake. Sprinkle with nuts. Refrigerate until serving.

This cake stays moist for several days.