Directions: |
Directions:1. Preheat oven to 350 degrees. Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
2. In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture: stir well. Blend in eggs and buttermilk.
3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center or the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
To make the Frosting: In a saucepan combine 1/2 cup margarine, milk, and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake. |
Personal
Notes: |
Personal
Notes: I don't care much for chocolate. Maybe because they don't make chocolate Jello. I do love this cake. I don't remember when my mom started making it, but I remember when I left home for college she wanted me to have a jelly roll pan so I could make this cake. I remember before Granda got sick she used to make this cake for us when we would come to Paris for a visit. Granda liked to put pecan halves on the cake. She would take such care to pick out pecans all the same size with no blemishes. She would line the pecans up in very neat, straight and orderly rolls.
|
This recipe for Texas Chocolate Sheet Cake is from