This big sheet cake travels well and feeds a crowd, making it an ideal dessert to take to picnics and potlucks.

Texas Sheet Cake

Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon kosher or sea salt
2 cups butter (1 pound)
1 cup water
4 tablespoons unsweetened cocoa powder
1/2 cup sour cream
2 large eggs
1 teaspoon baking soda

Frosting:
1 cup butter
6 tablespoons evaporated milk
4 tablespoon unsweetened cocoa powder
1 cup chopped walnuts
1 (1-pound) box powdered sugar
1 teaspoon vanilla extract

Preheat oven to 375°F (190°C). Grease and flour a 11 x 17 x 1-inch jelly roll pan; set aside.
Combine flour, sugar and salt in a large bowl; set aside.
In small saucepan, bring butter, water and cocoa to a boil. Remove cocoa mixture from heat as soon as it boils and immediately stir into the flour mixture.
In a small bowl combine eggs, sour cream and baking soda, mixing well; stir into the cocoa/flour mixture, mixing well. Batter will be thin.
Pour batter into prepared baking pan and bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Just before cake is done baking, prepare the frosting. The trick to this cake is to be sure and frost the cake upon immediate removal from the oven while it is hot. Cool completely on wire rack before serving.
For Frosting: Bring the butter, milk and cocoa to a boil in medium saucepan. Remove from heat and stir in nuts, sugar and vanilla until smooth. Spread over hot cake.

Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe): 369.7 calories; 67% calories from fat; 28.6g total fat; 83.0mg cholesterol; 272.7mg sodium; 103.8mg potassium; 27.4g carbohydrates; 1.2g fiber; 17.0g sugar; 26.2g net carbs; 3.6g protein.