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.

Original recipe makes 1 – 12×16 inch cake

Ingredients

2 cups all-purpose flour
2 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

PREP

30 mins
COOK

30 mins
READY IN

1 hr

Directions

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 F (205 degrees C) 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 1/2 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Cake may be served warm or at room temperature.