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 calories
carbohydrate: 55 g
cholesterol: 46.1 mg
fat: 15.3 g
fiber: 1.1 g
protein: 2.6 g
saturatedFat: 8.3 g
servingSize: -
sodium: 142.7 mg
sugar: 43.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sift together and set aside in large bowl the flour and sugar.

  2. 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.

  3. 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.

  4. Bake in a preheated 400 degrees F (205 degrees C) oven for 20 minutes.

  5. 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.

Recipe Yield

1 - 12x16 inch cake

Recipe Note

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.

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