South of the Border Chocolate Sheet Cake
From cookiewoman 17 years agoIngredients
- 2 C. AP flour shopping list
- 2 C. sugar shopping list
- 1 tsp. baking soda shopping list
- 2 tsp. cinnamon shopping list
- 2 sticks margarine shopping list
- 2 Tbls. cocoa (use your favorite) shopping list
- 1 C. water shopping list
- 1/2 C. sour cream shopping list
- 1 tsp. vanilla extract shopping list
- 2 eggs (lightly beaten) shopping list
- Frosting: shopping list
- 1 stick margarine shopping list
- 2 Tbls. cocoa (use your favorite) shopping list
- 6 Tbls. sour cream shopping list
- 1 tsp. vanilla extract shopping list
- 1/2 C. Chopped pecans shopping list
- 1 lb. powdered sugar shopping list
How to make it
- 350 degrees - Grease and Flour Jelly Roll Pan
- In large mixing bowl combine Flour, Sugar, Soda and Cinnamon.
- In medium saucepan melt the Margarine, add the Cocoa and Water, bring to a boil.
- Remove from heat and pour this mixture over the mixture in the large mixing bowl, combine but dont overmix
- Next add the Sour Cream, Vanilla and eggs, be sure to add eggs slowly so you dont get scrambled eggs.
- Mix for a minute or two making sure the mixture is well blended with no lumps.
- Pour this mixture into prepared jelly roll pan and bake for 15 minutes or until it just bounces back.
- Frosting (prepare as cake is getting ready to come out of the oven)
- Melt margarine, add cocoa, sour cream, mix well, remove from heat.
- Add vanilla, powdered sugar and nuts.
- While cake is still warm, not hot, pour 1/2 of the frosting over the top to let it soak in the pores. After cake is cooled completely, frost with remaining frosting using a spatula.
- Cut into 2x2 or 2x3 pieces.
- Sorry everyone, I corrected the original directions. Where I had it copied the ingredients were seperated. -
- Thanx Nikkie
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