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Texas Sheet Cake Recipe

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

Contributor:  
Contributor:  
Lynne Betzwieser, aunt of groom
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
2 cups sugar
1/4 cup cocoa
1 cup water
1 cup butter
1/2 cup buttermilk
1 teas soda
1/2 to 1 tsp cinnamon
1 tsp vanilla extract
2 large eggs

For Frosting:
1/2 cup butter
6 Tables. milk
1-1lb box confectioner's sugar
1/4 cup cocoa
1/2 cup chopped nuts
1 teas vanilla

Directions:
Directions:
Combine flour, sugar, and cocoa in mixing bowl. Bring water and butter to a boil over medium heat on stove. Add to flour mixture while hot and electric mixer beat until thoroughly blended. Add buttermilk, soda, cinnamon, vanilla, and eggs to chocolate mixture and blend well. Place cake mixture in an ungreased jellyroll pan (10x15x1-1/2) and bake @ 350 degrees for 20-25 min. Cool cake in pan and frost with icing given below.

For Frosting:
Melt butter and milk together over low heat. Pour over confectioner's sugar and cocoa which have been blended together. Beat all with electric mixer until mixture is spreading consistency. Add nuts and vanilla. Blend thoroughly and spread over top of cooled cake.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe was found by Grandmother Succop in one of her magazines. Marion probably made this recipe hundreds of times before she retired. It was a favorite among Ben's uncles. The cake is a classic because it is so easy to make and does not take much time. I still make this, and Adam's teenage friends love it. Hope you will too!!!!!

 

 

 

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