"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Texas Sheet Cake Recipe

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This recipe for Texas Sheet Cake, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Cramer
Added: Friday, May 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
2 cups sugar
1/2 cup (1 stick) butter or margarine
1/2 cup shortening
1 cup strong brewed coffee or water
1/4 cup dark unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla
Frosting:
1/2 cup butter or margarine
2 Tbsp. dark cocoa
1/4 cup milk
3 1/2 cups unsifted powdered sugar
1 tsp. vanilla

Directions:
Directions:
In a large mixing bowl, combine the flour and sugar. In a heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into a well buttered 17 1/2 by 11 inch jelly roll pan. Bake at 400 for 20 minutes or until brownies test done in the center. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into bars.

Number Of Servings:
Number Of Servings:
48

 

 

 

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