"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 Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Russell
Added: Tuesday, February 10, 2009


5 tbsp. cocoa
2 sticks butter or margarine
1 c. water
2 c. sugar
2 c. flour
1/2 c. buttermilk
2 eggs, beaten
1 tsp. baking soda
1 tsp. vanilla

1 stick butter or margarine
3 tbsp. cocoa
6 tbsp. milk
1 lb. confectionary sugar
1 c. chopped nuts
1 teas. vanilla

In a saucepan bring first 3 ingredients to a boil. Remove from heat. Add 2 c. sugar mix well, then add flour--mix well.

In large bowl combine buttermilk through vanilla. Add sugar/flour mixture and mix well.

Pour into a well-greased jelly roll pan.

Bake at 400 for 20 min.

With approximately 8 minutes of baking left make frosting-- in saucepan melt butter, add cocoa and milk--bring to boil. Remove from heat add confectionary sugar, combine well, add nuts and vanilla.

Remove cake from oven--pour frosting on top of warm cake--spread to cover.

Let cool, cut into squares and ENJOY




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