| Texas Sheet Cake II
| Prep Time: 30 Minutes
Cook Time: 30 Minutes |
"Rich, moist, easy chocolate cake to feed a crowd. Small serving is more than enough. Great for community dinners or large get togethers of any sort." INGREDIENTS: | 2 cups all-purpose flour 2 cups white sugar 1 cup butter 1 cup water 1/2 cup shortening 1/2 cup unsweetened cocoa powder | 1/2 cup buttermilk 2 eggs 1 teaspoon baking soda 1 1/2 teaspoons vanilla extract 6 tablespoons milk 4 cups confectioners sugar | DIRECTIONS: | 1. | Sift together and set aside in large bowl the flour and sugar. | | 2. | In saucepan over medium heat bring to a boil; 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa. | | 3. | Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased and floured sheet pan. | | 4. | Bake in a preheated 400 degrees F (205 degrees C) oven for 20 minutes. | | 5. | To Make Frosting: Five minutes before cake is done, bring to boil in a saucepan 1/2 cup margarine or butter, 6 tablespoons milk, and 4 tablespoons cocoa. Remove from heat and immediately stir in the confectioners sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Cake may be served warm or at room temperature. | |
