"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Texas Sheet Cake Recipe

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

Long Family/GrandMary Elliott
Added: Sunday, November 9, 2008


2 teaspoons flour
2 cups all-purpose flour
2 cups sugar
1 teaspoons baking soda
1 teaspoons cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs

6 tablespoons butter
1/3 cup milk
1/4 cup cocoa
3 cups powdered sugar
1/4 cup chopped pecans
2 teaspoons vanilla

Preheat oven 375 degrees. Coat 13 X 9 inch baking pan with cooking spray, dust with 2 teaspoons flour. Combine 2 cups flour & next 4 ingredients in large bowl. Combine water, butter & 1/4 cup cocoa in small saucepan & bring to a boil, stirring frequently. Remove from heat, pour into flour mixture & beat with mixer at medium speed. Add buttermilk, vanilla & eggs & beat well. Bake 375 degrees for 22 minutes.

To prepare icing--combine butter, milk & 1/4 cup cocoa in saucepan & bring to a boil, stirring constantly. Remove from heat, stir in powdered sugar, pecans & 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack. Makes 20 servings.

Personal Notes:
Personal Notes:
This is a favorite with all chocolate lovers. Can be baked in 15 X 10-inch jelly roll pan at 375 degrees for 17 minutes, and served like brownies.




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