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Chocolate Texas Sheet Cake




Source of Recipe


Southern Living, JANUARY 2003


Recipe Introduction


Make the icing 5 minutes before taking the cake out of the oven, and spread it on the hot cake.




Recipe Link: http://southernliving.com

List of Ingredients




2 cups sugar
2 cups all-purpose flour
1/2 cup butter or margarine
1/2 cup shortening
1/4 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
Chocolate Icing







Recipe



Sift together sugar and flour in a large bowl; set aside.
Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly.

Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan.

Bake at 400° for 20 minutes. (Cake will have a fudgelike texture.) Spread warm cake with Chocolate Icing.

Yield: Makes 12 to 15 servings



Chocolate Icing
This recipe goes with Texas Sheet Cake

1/2 cup butter
1/4 cup unsweetened cocoa
1/3 cup milk
1 (16-ounce) package powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Combine butter, cocoa, and milk in medium saucepan. Cook over low heat 5 minutes or until margarine melts. Bring to a boil over medium heat. Remove from heat, and stir in sugar, vanilla, and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves.

Yield: Makes 4 cups