Esther Knits and Cooks

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Two weekends ago I decided to try my hand at a recipe handed down to me by my mother-in-law. I grew up in a household where sugar and sweets were villainized- if we suggested something wasn’t sweet enough we would get a snarky snare from my mom. Now that I’m all grown up (or at least trying to be), I rather appreciate my mom’s efforts to keep us healthy and fit- but growing up I was terribly annoyed with her! Obviously my reason for this little trip into my past is that I had never even tried texas sheet cake until I had my first Thanksgiving with Jered’s clan in Wichita a few years ago. It took a while to grow on me, my taste buds having been conditioned to balk at that much sugary goodness. So two weekends ago when Jered and I were craving a little sugar one-two punch I decided to pull out the family recipe.

If you know texas sheet cake you might be asking yourself, why is it so dark? I substituted special dark cocoa because I prefer a deeper, darker chocolate flavor. I also substituted low fat sour cream for some of the butter. It turned out fantastic!

To encourage commenting- let me know if you might be interested in the recipe!