Recipe: Dallas Sheet Cake (Great American Recipe Cards, 1970's)

DALLAS SHEET CAKE

For one (10 1/2 by 15 1/2-inch) cake you will need:
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine
1 cup water
3 tablespoons dark unsweetened cocoa powder
1/2 cup commercial sour cream
2 eggs
1 teaspoon baking soda
1/2 teaspoon ground cayenne pepper

For the Frosting:
1/4 cup (1/2 stick) butter or margarine
1/3 cup dark unsweetened cocoa powder
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla

In a large bowl, combine granulated sugar, flour and salt. Set aside.

In a small saucepan, bring 1 cup butter, 1 cup water and 3 tablespoons cocoa powder to a boil. Remove from heat. Add liquid ingredients to dry ingredients. Blend well.

Mix sour cream, eggs, baking soda and cayenne pepper. Add to the cake batter. Blend well.

Grease and lightly flour a (10 1/2 by 15-1/2 inch) jell roll pan. Turn batter into the pan.

Bake at 375 degrees F for 20 to 25 minutes. Do not over bake.

For frosting, melt 1/4 cup butter, add 1/3 cup cocoa powder. Add powdered sugar, milk and vanilla. Mix until smooth and free of lumps.

Spread frosting on the almost cooled cake. Cut in squares to serve.

Source: Great American Recipes Group 17, Card 90