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Texas Sheet Cake Recipe

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This recipe for Texas Sheet Cake, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann Parsons
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Sift in large bowl:
3 c. sugar, 3 c. flour
Bring to a boil:
1 1/2 sticks butter, 3/4 c. oil (or 2 to 2 1/2 sticks butter and no oil), 5 1/4 TB. cocoa, 1 1/2 c. water
Cool and add:
3 whipped eggs, 3/4 c. milk mixed with scant TB. vinegar, 1 1/2 tsp. soda, 1 1/2 tsp. vanilla
Pour into greased jelly roll pan.

Directions:
Directions:
Bake @ 350 for 30-35 minutes. Ice while hot.
Icing:
Bring to a boil:
3 1/2 TB. cocoa
1 stick butter
1/3 c. milk
Add:
1 box powdered sugar (4 cups)
1 tsp. vanilla
1 c. chopped walnuts (or pecans)
Do not pour frosting directly in middle of cake.

Personal Notes:
Personal Notes:
I love this recipe just as it is, but since I have some nut haters in my family I sometimes eliminate them or do half and half. This recipe is 1 1/2 times the normal amount so I can take it to parties, etc. but if you cut it down by a third, you can fit it in a
regular 9 X 13 cake pan. Robert and I got this recipe when we were first married and living in Texas. Delicious!

 

 

 

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