Texas Sheet Cake II

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 359 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 cup butter
• ½ cup shortening
• 1 ½ teaspoons vanilla extract
• ½ cup unsweetened cocoa powder
• 4 cups confectioners' sugar
• 1 cup water
• ½ cup buttermilk
• 6 tablespoons milk

Recipe Instructions

Step 1

Sift together and set aside in large bowl the flour and sugar.

Step 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.

Step 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.

Step 4

Bake in a preheated 400 degrees F (205 degrees C) oven for 20 minutes.

Step 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.