Recipe: Texas Sheet Cake

I'm a professional food writer and, of course, a serious cook. But I've never really been able to master the "creamed cake"--that is, the cake that starts with creaming the butter and sugar. Mine always turn out to be heavy-as-a-brick.

So I generally always bake cakes that call on another kind of method, such as this one (you melt the butter here).

Wow--it's everything you want in a chocolate cake--dense (but not thuddingly heavy), moist, and chocolatey-good.

I will say that I switched the frosting. I use a Chocolate-Sour Cream Frosting from the Better Homes and Gardens New Cook Book (find it here: http://www.bhg.com/recipe/frosting/chocolate-sour-cream-frosting/

You'll only need a half of a recipe for this sheet cake; be sure to refrigerate the cake).

Anyway, I can't say enough about this cake recipe--it won rave reviews at a party I brought it to. Enjoy