"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Texas Sheet Cake Recipe

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This recipe for Texas Sheet Cake, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Trevino
Added: Wednesday, August 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar

2 c. flour

tsp. salt

1 tsp. soda

1 tsp. cinnamon

2 sticks butter

1 c. water

c. cocoa

c. buttermilk

1 T. vanilla

2 eggs, beaten


Directions:
Directions:
Mix sugar, flour, salt, soda and cinnamon together in large bowl. In saucepan melt butter and add water and cocoa, stirring well. Bring mixture to a boil. Then pour mixture over dry ingredients and beat well with a large spoon. Next add buttermilk, vanilla and eggs and mix well. Pour batter into greased 9 x 13 baking pan and bake in preheated 350 degree oven for 30 minutes. Remove from oven and cool cake in pan for 10 minutes before adding icing.


Personal Notes:
Personal Notes:
Icing

I stick butter

3 T. cocoa

3 T. cream

1 T. vanilla

2 c. powdered sugar

1 c. pecan, chopped

In saucepan melt butter and add cocoa and cream. Bring to a boil and remove from stove. Add vanilla and powdered sugar, beating briskly with wire whisk until icing is smooth. (Hint: If icing is too thick, add more cream; if it is too thin, add more powdered sugar.) Then stir in chopped nuts and ice warm cake.


 

 

 

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