Texas Sheet Cake

Happy holiday weekend, everyone! Few things say 4th of July to me more than Texas Sheet Cake. (Thanks, Mom, for all the good food growing up, especially around holidays!) This is super easy to make and sinfully delicious to eat. Enjoy!

The cake:
1/2 cup + 1 Tablespoon cocoa
1/2 teaspoon salt
3 cups sugar
1 1/2 cups butter, melted
5 eggs
2 1/2 teaspoons vanilla
3 cups flour

The icing:
3 1/2 teaspoons cocoa
1/2 cup butter
6 Tablespoons milk
1/2 teaspoon vanilla
6-8 cups powdered sugar

1. Mix all ingredients together. Whisk until clump-free. Spread evenly into a buttered cookie sheet. Bake in a preheated 350 degree oven for about 30 minutes.
2. For the icing, bring all ingredients except the powdered sugar to a boil in a saucepan. Then add powdered sugar about a cup at a time until it reaches a slightly frost-able consistency. Poor over the cake and spread evenly.
   

The rest of our 4th of July menu this year consists of grilled asparagus and cremini mushrooms, root beer, and spicy burgers—topped with roasted poblano peppers and jalapeno slices!

I halved this recipe, as I so often do, mostly because I have a hard time putting 3 sticks of butter into anything! I made it in a 9x13 baking dish...perfecto!