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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 Sheetcake Recipe

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This recipe for Texas Sheetcake is from The Banyots Family Cookbook Project, 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:  

Cake

2 C flour
2 C sugar
1 tsp baking soda
½ tsp salt
2 eggs
1 tsp vanilla
½ C buttermilk or sour cream
2 sticks of butter
4 Tbls cocoa
1 C water

Frosting

1 stick of butter
4 Tbls cocoa
6 Tbls milk
1 lb powder sugar (5 cups)
½ tsp vanilla

Directions:
Directions:
Melt 2 sticks of butter in medium pan over low heat.
Add 4 Tbls butter & water in pan, bring to boil

pour over flour mixture, mixing well, add eggs, buttermilk/sour cream, baking soda, salt & vanilla.

Pour into a well greased and floured 15x10 pan

Bake at 350º for 20 minutes

Mix butter, cocoa & milk in pan on oven, over med heat, bring to boil. Remove from heat, add powder sugar & vanilla. Making sure powder sugar is melted.

Pour over cake while hot. Be careful, may run over the sides.

Personal Notes:
Personal Notes:
this is a big hit at work on goodie Friday

 

 

 

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