Sometimes the best recipes come from friends and that is where this recipe came from, Dee Anna Crump!  Dee Anna obtained the recipe from her mother, Carol Lawson.

The first time I tasted her Texas Sheet Cake it was heaven on earth!!!  And I knew right then and there that I would have to beg her for the recipe so I could share it with you all.

Thank the heavens above she shared the recipe!!  YAY

And now I present to you The Best Texas Sheet Cake you will ever, ever eat! (Notice my mess up on the frosting in the upper left corner)  Ya gotta be quick with the spreading!

Cake

1 cup butter

¼ cup unsweetened cocoa

1 cup water

2 cups all-purpose flour

1 1/2 cups light brown sugar, firmly packed

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 can (14 ounces) sweetened condensed milk

2 eggs

1 teaspoon vanilla

Preheat oven to 350.  Grease a 15×10 sheet pan with butter, set aside.

In a small mixing bowl combine flour, baking soda and salt.  Whisk together, set aside.

In a small saucepan melt butter;  whisk in cocoa.

Then whisk in the water.  Remove from heat.

In a large mixing bowl combine flour mixture, brown sugar and cinnamon.

Add cocoa mixture and beat well.

Add 1/3 cup sweetened condensed milk, eggs and vanilla.  Beat until well blended.

Pour into sheet pan and bake about 15 minutes or until cake springs back.

Frosting

¼ cup butter

¼ cup unsweetened cocoa

Sweetened condensed milk (rest from 14 ounce can)

1 cup confectioners’ sugar

1 cup pecans, chopped

In a small sauce pan melt butter.  Whisk in cocoa and sweetened condensed milk.

Remove from heat.  Stir in confectioners’ sugar and pecans.  Spread over warm cake.

Serve with vanilla ice cream if you wish!  YUM, YUM!