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Texas Chocolate Sheet Cake


2 cups all-purpose flour
2 cups white sugar
1/2 cup butter or margarine
1 cup water
1/2 cup shortening
4 tablespoons unsweetened cocoa powder
1/2 cup sour cream or buttermilk
2 eggs
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract

1/2 c. butter or margarine
6 tablespoons milk or buttermilk
4 Tbsp. cocoa
4 cups confectioners sugar
3/4 cup chopped walnuts (optional)
1/2 tsp. vanilla

Combine well flour and sugar and set aside in large bowl. 
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.(11 x 15) 
Bake in a preheated 400 degrees F  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. 
Makes 1 - 11 x 15 or 12x16 inch cake 

Variation: You can add miniature marshmallows and chopped pecans 
on top of the cake just before pouring on the frosting.

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