Texas sheet cake is awesome! This recipe is from Lady Bird Johnson. I prefer to use the 3T of cocoa, but the original recipe used 1/4 cup both in the cake and the frosting. We don't use the nuts when we make it.
It is quick to make because you make the frosting while the cake is baking, pour it over the cake straight out of the oven, and you're done! I hate waiting for a cake to cool.
This cake is moist, chocolatey and altogether delicious.
Texas Sheet Cake
3 – 4 Tablespoons cocoa
1 stick margarine
1 cup water
2 cups sugar
2 cups flour
2 eggs, beaten
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Frosting recipe (below)
Preheat oven to 400 F. Grease and flour a 10x15x1-inch pan.
In a medium saucepan, bring cocoa, margarine and water to a boil, stirring constantly, over medium heat.
In a large bowl, stir together the sugar and flour. Pour the cocoa mixture over and blend well. Add the eggs, buttermilk, baking soda and vanilla.
Spread evenly in the prepared pan and bake for 20 minutes. Prepare the frosting.
When the cake is done, immediately pour the frosting over it and spread evenly.
Makes 20 servings.
Frosting: In a medium saucepan, bring to a boil 1/2 cup margarine, 3 – 4 Tablespoons cocoa and 6 tablespoons milk. Add 1 pound powdered sugar, 1 teaspoon vanilla and 1 cup chopped pecans. (we never use the nuts)
PER SERVING: Calories 395 (43% fat) Fat 19 g (3 g sat) Cholesterol 19 mg Sodium 204 mg Fiber 1 g Carbohydrates 54 g Protein 3 g
Enjoy
Carol B