Texas Sheet Cake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 15
• 2 cups sugar
• 2 cups all-purpose flour
• 1/2 cup butter or 1/2 cup 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
• 1/2 cup butter or 1/2 cup margarine
• 1/4 cup unsweetened cocoa
• 1/3 cup milk
• 1 (16 ounce) package powdered sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans

Recipe

• 1 for cake: sift together sugar and flour in a large bowl; set aside.
• 2 combine butter, shortening, cocoa and water in a medium saucepan over medium high heat.
• 3 bring to a boil, stirring constantly, until butter and shortening melt.
• 4 remove from heat and pour over sugar mixture, stirring until dissolved.
• 5 cool slightly.
• 6 stir in buttermilk, eggs, baking soda and vanilla.
• 7 pour into a greased and lightly floured 15- x 10-inch jellyroll pan.
• 8 bake at 400°f for 20 minutes.
• 9 (cake will have a fudge-like texture.).
• 10 for chocolate icing: combine butter, cocoa and milk in a medium saucepan.
• 11 cook over low heat for about 5 minutes until butter melts.
• 12 bring to a boil over medium heat.
• 13 remove from heat and stir in sugar and vanilla.
• 14 beat at medium speed with electric mixer until smooth and sugar dissolves.
• 15 stir in pecans and spread over top of hot cake.