Texas Sheet Cake

• 3 sticks oleo
• 8 Tbsp. cocoa
• 1 c. water
• 2 c. flour
• 2 c. granulated sugar
• 2 eggs
• 1/2 tsp. salt
• 1 lb. confectioners sugar
• 6 Tbsp. milk
• 1 tsp. vanilla
• 1 c. sour cream
• 1 tsp. baking soda
• 1 c. chopped pecans

1. Mix sour cream and baking soda.
2. Set aside.
3. On top of stove, melt 2 sticks oleo; add 4 tablespoons cocoa and 1 cup water. Bring to a boil; remove immediately.
4. To melted cocoa mixture, add the sugar, flour, eggs, slightly beaten and salt.
5. When this is well mixed by hand, add sour cream mixture.
6. Pour into an 11 x 17 x 1/2 cookie sheet (ungreased).
7. Bake at 350u0b0 for 35 minutes.
8. DO NOT OVERBAKE.
9. While cake is baking, on top of stove, melt 1 stick oleo; add 4 tablespoons cocoa.
10. Remove from heat.
11. Add milk, confectioners sugar and vanilla.
12. Beat by hand.
13. Pour over hot cake as soon as it comes from oven.
14. One cup chopped nuts may be added to the frosting mix. Makes it delicious.
15. Cut into brownie size squares when completely cool.

oleo, cocoa, water, flour, sugar, eggs, salt, confectioners sugar, milk, vanilla, sour cream, baking soda, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=29153 (may not work)