posted by Connie 07-05-98 9:35 PM
TEXAS SHEET CAKE - (notes from my friend Shirley)
2 C. sugar
2 C. flour
1 tsp. baking soda
1 C. margarine (2 sticks)
4 Tbsp. (generous) cocoa
1 C. water
1/2 C. buttermilk
2 eggs, beaten
pinch salt
Frosting:
1/2 C. margarine (1 stick)
4 Tbsp. (generous) cocoa
6 Tbsp. buttermilk
1 lb. confectioners sugar
1 tsp. vanilla
1 C. chopped nuts (or to taste - I use pecans and don't
measure; my mom uses 1/2 C. walnuts or pecans
and sometimes doesn't put them in at all)
Cake:
In a mixing bowl, mix sugar, flour and soda together.
In a saucepan, melt margarine; stir in cocoa and water and bring to a boil.
Pour hot mixture over dry ingredients; stir well.
Mix in buttermilk, eggs and salt.
Pour into a greased jelly roll pan.
Bake at 400 degrees F. for about 15 minutes, until top
springs back when touched.
Frosting:
In same saucepan used for cake, melt margarine.
Stir in cocoa and buttermilk and bring to a rapid boil.
Remove from heat and stir in the sugar and vanilla; blend thoroughly. Stir in nuts.
Spread over cake as soon as it comes out of the oven.
Be prepared to clean up some drips. If there are kids around, let them - this frosting is like fudge!
The frosting is so good - it's almost like the cake exists just to give a base to the frosting. Mom cuts the
frosting recipe down (about in half) but I like it just the way it is - lots.
Some folks like to add miniature marshmallows and chopped pecans on top of the cake just before pouring on the frosting.