Texas Sheet Cake II recipe
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Ingredients
- 2 cups all-purpose flour 2 cups white sugar 1 cup butter 1 cup water ½ cup shortening ½ cup unsweetened cocoa powder ½ cup buttermilk 2 eggs 1 teaspoon baking soda 1 ½ teaspoons vanilla extract 6 tablespoons milk 4 cups confectioners' sugar
Nutrition Info
- 359.2 caloriescarbohydrate: 55 gcholesterol: 46.1 mgfat: 15.3 gfiber: 1.1 gprotein: 2.6 gsaturatedFat: 8.3 gservingSize: -sodium: 142.7 mgsugar: 43.9 gtransFat: : -unsaturatedFat: : -
Directions Texas Sheet Cake II
Directions
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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.