"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

Chocolate Texas Sheet Cake Recipe

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This recipe for Chocolate Texas Sheet Cake, by , is from All in the 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!

Contributor:  
Contributor:  
Sherry Johnson

Category:
Category:

Ingredients:  
Ingredients:  
Cake
2 cups flour
2 cups sugar
1 tsp baking soda
3 Tbsp chocolate syrup
1 stick margarine
shortening
1 cup water
⅓ cup buttermilk
2 eggs, beaten
1 tsp vanilla

Icing
1 stick margarine
3 Tbsp chocolate s yrup
⅓ cup milk
1 tsp vanilla
1 cup nuts (optional)
1 pound package of powdered sugar

Directions:
Directions:
Cake
Sift flour, sugar and soda into a bowl. Put the chocolate syrup, margarine, shortening and water in a pan, heat and stir to mix. Continue to stir and bring to a full rolling boil; boil one minute. Mix with dry ingredients. Ad the buttermilk, eggs, and vanilla and mix well. Pour into a greased 11 X 16 jelly roll pan. Bake @ 400 for 20 minutes. Frost with icing while still warm.

Icing
Melt the margarine with the chocolate syrup and milk. Remove from heat and add the remaining ingredients (adding enough powdered sugar to desired spreading consistency. Beat until smooth and spread on warm cake.

 

 

 

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