Tex-Mex Sheet Cake

• 1 cup butter
• 2 tablespoons baking cocoa
• 1 cup water
• 2 cups sugar
• 2 cups flour
• 12 teaspoon salt
• 2 teaspoons cinnamon, for the Tex-Mex version
• 2 eggs
• 12 cup sour cream, (1/2 cup butter milk may be substituted)
• 1 teaspoon baking soda
• 1 cup butter, at room temperature
• 9 tablespoons baking cocoa
• 6 tablespoons canned milk, (sour cream may be substituted, makes a richer frosting)
• 2 12 cups powdered sugar
• 1 12 teaspoons cinnamon, for the Tex-Mex version

1. Heat oven to 350 degrees.
2. In a medium sauce pan, over medium heat, bring the cup of butter, 2 Tbls.
3. baking cocoa and the water to a boil.
4. Remove from heat and pour into a large, heat-proof bowl.
5. Using an electric mixer, slowly mix in the sugar, salt and cinnamon and last, the flour.
6. (If you mix in the flour first, it can do really funny things in the hot mixture!
7. ).
8. Add the eggs, 1/2 cup sour cream and baking soda and mix just until nice and smooth.
9. Pour batter into a greased or sprayed jelly-roll pan and bake for 30 minutes, or until sides of cake have pulled away from the pan.
10. Remove cake from oven and spread frosting on the cake while it's still hot.
11. For the frosting, with an electric mixer, combine all frosting ingredients and whip together until smooth.
12. The frosting will sort of liquify when it is spread on the hot cake, so if it seems a bit stiff, that's probably OK.
13. If you're really concerned, try adding more milk, a teaspoon at a time, but don't get too carried away!

butter, baking cocoa, water, sugar, flour, salt, cinnamon, eggs, sour cream, baking soda, butter, baking cocoa, milk, powdered sugar, cinnamon

Taken from www.food.com/recipe/tex-mex-sheet-cake-206541 (may not work)