Directions: |
Directions:Preheat oven to 375º. Spray a 15" x 10" x1" baking sheet with cooking spray, or grease with 1 tbsp shortening and dust with 2 tbsp flour, shake out excess flour.
Mix cinnamon, salt, flour and sugar together in a large bowl. Set aside. Put 1/2 cup butter, the 4 tbsp cocoa powder and 1 cup water into a saucepan, bring to a boil and stir until smooth, set aside. Whisk together the eggs, buttermilk, baking soda and vanilla. Combine flour mixture, egg mixture and hot cocoa mixture and stir until smooth. Pour into prepared pan. Bake for 20 minutes. About 5 minutes before cake comes out of the oven, make the frosting so it is done just when the cake comes out Immediatly spread the frosting onto the hot cake. Sprinkle with chopped toasted pecans, if desired. Let cool before serving.
Frosting:
Put butter, cocoa and milk into a large saucepan and bring to a boil, boiling until smooth. Remove from heat and stir in the powdered sugar, beat by hand until smooth, add the vanilla and beat until combined. Immediately spread on warm cake. (This frosting will stiffen up and be unusable if you don't spread it on the warm cake immediately) |
Personal
Notes: |
Personal
Notes: This is a nice cake to take to a potluck as it makes a large cake. I was given this recipe by Cindy Gamble, whose husband, Mike Gamble worked at GTE with my husband, Jim, in Quincy for several years.
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This recipe for Texas Sheet Cake is from