I was so excited when I read Erin Friedman’s blog here on anewscafe.com a while back and saw this mention of Texas Sheet Cake, which is one of my favorites that I’ve not baked in years. It’s about as easy as a cake gets to prepare, and it’s delicious.
Texas Sheet Cake
2 cups all-purpose flour2 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
Sift together and set aside in large bowl the flour and sugar.
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.
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.
Bake in a preheated 400 degrees oven for 20 minutes.
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 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Serve dessert warm or at room temperature.
