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TEXAS Sheet Cake




Source of Recipe


Janey
TEXAS Sheet Cake

FIKE - TEXAS

For the Cake
2 C Sugar
2 C All-purpose flour
1/4 C Cocoa
1 t Baking soda
1 t Cinnamon
1/2 C Butter (1 stick), melted
1/2 C Buttermilk
1/2 C Canola or other vegetable oil
1 C Water
2 Eggs, lightly beaten
1 t Vanilla extract

Preheat oven to 400°F.
*
NOTE:
If you aren't sure about your oven,
you can test it with one of those
little dime store oven thermometers.
With its comparatively thin batter,
Texas Sheet Cake requires every bit
of the 400° heat in your oven, if it's
going to get done in 20 minutes.
*
Grease and flour a 9 x 13 x 2-inch
baking pan. Sift together the sugar,
flour, cocoa, baking soda and cinnamon,
and set aside.

Stir together the remaining ingredients.
Mix the wet ingredients with the
dry ingredients, stirring until smooth.
The batter will be rather thin.

Pour into your prepared pan, and bake
at 400°F for 20 minutes, or until a
toothpick comes out clean.

While the cake is
baking, prepare the frosting
to pour over the cake quickly.

For the Frosting
1/4 C Plus 2 tablespoons Milk
(whole, 2%, skim - doesn't matter)
1/4 C Cocoa
1/2 C Butter
1 pound Confectioner's sugar,
sifted (about 4 cups)
1 t Vanilla extract
1 C Chopped pecans(optional)

Mix the milk and cocoa in a heavy
saucepan (stir, stir, stir).
Add the butter and, over medium heat,
stir until the butter melts.

Remove from heat and gradually stir
in the sugar and vanilla until smooth.

Add the pecans.

When the cake is just out of the oven,
spread the frosting evenly over the hot cake.