"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Texas Sheet Cake Recipe

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

Yvonne Schafer
Added: Wednesday, October 17, 2007


For the Cake:

2 cups sugar
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup butter (1 stick), melted
1/2 cup buttermilk
1/2 cup canola or other vegetable oil
1 cup water
2 eggs, lightly beaten
1 teaspoon vanilla extract

See frosting in the recipe

Preheat oven to 400F. Grease and flour a 13x9x2-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 you have a smooth, rather thin batter.

Pour into your prepared pan, and bake at 400F for 20 to 25 minutes, or until a toothpick comes out clean.

While the cake is baking, prepare the frosting.
1/4 cup plus 2 tablespoons milk (whole, 2% or skim - doesn't matter)
1/4 cup cocoa
1/2 cup butter
1 pound confectioners' sugar, sifted (about 4 cups)
1 teaspoon vanilla extract
1 cup chopped pecans
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 on the hot cake.




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