Texas Sheet Cake III

I make this cake frequently; it’s a standard recipe that makes the rounds at church regularly–at home in Texas. Now, I’m in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream.

Original recipe makes 1 – 9×13 inch cake

Ingredients

1/2 cup butter
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup water
2 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract

1/2 cup butter
2 (1 ounce) squares unsweetened chocolate, melted
6 tablespoons milk
1 pound confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

PREP

20 mins
COOK

25 mins
READY IN

1 hr

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch cake pan.
In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.
In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.
To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners’ sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.