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Texas Sheet Cake

Texas Sheet Cake

Make the icing 5 minutes before taking the cake out of the oven, and spread it on the hot cake.

Southern Living JANUARY 2003

  • Yield: Makes 12 to 15 servings

Ingredients

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 1/4 cup unsweetened cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • Chocolate Icing

Preparation

Sift together sugar and flour in a large bowl; set aside.

Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly.

Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan.

Bake at 400° for 20 minutes. (Cake will have a fudgelike texture.) Spread warm cake with Chocolate Icing.

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Texas Sheet Cake recipe

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