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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Texas Sheet Cake Recipe

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This recipe for Texas Sheet Cake is from Eat, Drink & Be Merry! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
2 cups sugar
1/2 teaspoon salt

2 sticks butter/margarine
3 Tablespoons cocoa
1 cup water

1 cup sour milk or buttermilk (mix 1 cup regular milk with 1 Tablespoon lemon juice or vinegar)
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs

Icing
1 stick butter/margarine
4 Tablespoons cocoa
1 box powdered sugar
6 Tablespoons milk
1 teaspoons vanilla
1 cup chopped pecans or walnuts
Directions:
Directions:
Set aside the flour, sugar & salt. Mix milk and lemon juice/vinegar and let sit (milk will sour, that's okay).

Bring butter, cocoa & water to a boil. Add flour mixture to butter & cocoa while hot. Then add sour milk, eggs and remaining ingredients. Pour cake mixture into large, greased cookie sheet pan with 1-2 inch sides. Bake for 20-25 minutes at 400F. Let cake cool before icing.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This recipe came from Betty Hittmeier--a very good cook.

 

 

 

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