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The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. —Susan Ormond, Jamestown, North Carolina In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture.
Let frosting set and serve. Keep your Texas sheet cake cookies in an air tight container at room temperature for up to 3 days. Add chopped pecans to the tops of cookies while the frosting isn’t completely set for added taste and texture. Cuisinart 2 Qt.
Pecans are a key ingredient in Texas sheet cake, but if you don’t like nuts (or allergies are a concern), you can omit them. This is an excellent chocolate cookie recipe all in its own! There is no specific type of chocolate cake mix you need to use.
Keep your Texas sheet cake cookies in an air tight container at room temperature for up to 3 days. Add chopped pecans to the tops of cookies while the frosting isn’t completely set for added taste and texture. Cuisinart 2 Qt. Pour Saucepan
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