Texas Sheet Cake

This recipe comes from Mrs. Lacy's Magnolia House Tea Room cookbook. If you haven't been to Mrs. Lacy's to eat, you should give it a try sometime! It's a great lunch spot in Sanford. I really enjoy their cookbook, also. -Claire

2 sticks butter
1 c. water
4 T. cocoa
2 c. all-purpose flour
2 c. sugar
1/2 tsp. salt
2 eggs, slightly beaten
1/2 pt. sour cream
1 tsp. baking soda 

1 c. pecans, chopped

Bring to boil butter, water and cocoa in a saucepan. Transfer to a large mixing bowl. Combine flour, sugar and salt. Mix well and add eggs. Stir in sour cream, baking soda, and pecans. Bake at 350 degrees for 25-30 minutes (I used a 9" x 13" Stoneware baking dish, lightly sprayed with Pam and it took 35 minutes.)

Icing
1 stick margarine, melted
4 T. cocoa
5 T. milk
1 tsp. vanilla
1/8 tsp. salt
1 box confectioners' sugar

While cake is warm, stir together the margarine, cocoa, and milk (in a saucepan). Take mixture off stove and add vanilla and salt. Add confectioners' sugar. Beat until smooth and spread while cake is warm.