Friday, February 1, 2008

The REAL thang

This recipe comes to you straight from the source: TEXAS. So, don't use any other recipe for Texas Sheet Cake! It came from a ward cookbook in Houston where I grew up so, trust me, it's awesome!

Texas Sheet Cake
2 cups sugar
2 cups flour
1 cup butter
4 tbsp cocoa
1 cup water
1/2 cup milk (or buttermilk, I use just milk)
1 tsp baking soda
2 beaten eggs
1 tsp vanilla
1/2 tsp cinnamon ( I DON'T add this)
Grease and flour a jelly roll pan. Sift together sugar and flour. In a saucepan, bring to a rapid boil the butter, cocoa and water. Pour over sugar and flour and mix well, then add milk. Don't clean that saucepan yet. Use it for frosting. Add the rest of the ingredients and mix well. Pour into jelly roll pan and bake at 350 for 25-30 minutes. While still hot, pour icing over cake.

3 tbsp cocoa
1 stick butter
1 tsp vanilla
6 tbsp milk
4 cups powdered sugar (helps to sift)
1 cup chopped nuts (optional, I usually don't add this either)
In same saucepan, bring cocoa, butter and milk to rapid boil; remove from heat. Add powdered sugar, vanilla and nuts. Beat and spread on hot cake. I actually use a mixer to beat all the lumps out of it.

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