My
Collection of Keeper Recipes
Texas Sheet Cake
Categories:
cakes/desserts, REST
--- cake ---
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup margarine
1/4 cup unsweetend cocoa powder
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
--- Icing ---
6 tablespoon margarine
1/3 cup milk; or skim milk
1/4 cup unsweetened cocoa powder
3 cups powdered sugar
1/4 cup chopped nuts
2 teaspoon vanilla extract
Cake: Preheat oven to 375°F. Flour a greased 15x10 jelly roll pan. Combine flour, sugar, soda, cinnamon and salt in mixing bowl, stir well. In saucpan, combine water, butter and cocoa, bring to a boil, stirring frequently. Remove from heat and pour into flour mixture, blend well, Add milk, vanilla and eggs, beat well. Pour into pan and bake 17 minutes. Set aside to cool.
Icing: combine butter, milk and cocoa in saucepan, bring to boil stirring frequently. Remove from heat and let cool slightly. Add powdered sugar, nuts and vanilla. Spread over warm cake, cool completely before slicing.
Subst: a 13x9 baking dish but cook for 22 minutes.
Adapted: "Cooking Light"
298 calories per serving (20 servings)
(Tip: a box of powdered sugar = 4 cups)
Contributor: W David Griggs (Alcolu, SC)
Yield: 20 servings
Preparation Time: 00:45