Texas Sheet Cake

By

A mildly spiced chocolate cake that is rich & moist.

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  • Average
  • 30 mins
  • 20 mins
  • Average budget

Ingredients

  • Jelly roll pan
  • 2 C sugar
  • 2 C flour
  • 1 atick butter or margarine
  • 1/2 C vegetable oil
  • 4 Tbsp cocoa powder
  • 1 C water
  • 1/2 C buttermilk
  • 2 eggs slightly beaten
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla
  • FROSTING
  • 1 stick butter or margarine
  • 4 Tbsp cocoa powder
  • 6 Tbsp milk
  • 1 1lb box powdered sugar
  • 1 tsp. Vanilla
  • 1 C chopped nuts (pecans)

Preparation

Step 1

Grease & flour jelly roll pan. Set aside. Into large mixing bowl, sift flour & sugar. Make a well in the center.

Step 2

Preheat oven to 400* F. In medium saucepan put butter, oil, cocoa & water; bring to a boil. Pour over flour & sugar & mix well. Add remaining cake ingredients & mix well. Pour into jellyroll pan & place in preheated oven. Bake 15 to 20 minutes til center of cake springs back when touched. Pour frosting over hot cake. While cake is baking, prepare frosting.

Step 3

In medium saucepan put butter, cocoa & milk. Bring to a boil & remove from heat. Stir in the powdered sugar, vanilla & nuts if desired. Pour over hot cake when it is removed from the oven. Smooth icing over cake & place pan on cooling rack to cool completely.

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May leave nuts out of frosting & just sprinkle them on top. If using nuts I sprinkle them over half of the cake for those who may not like nuts.

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