Texas Sheet Cake |
|
|---|---|
| 2 c | Flour |
| 1/2 t | Salt |
| 1/2 c | Shortening |
| 3 T | Cocoa |
| 2 | Eggs, well beaten |
| 1 t | Vanilla |
| 2 c | Sugar |
| 1/2 c | Margerine |
| 1 c | Water |
| 1 t | Baking Soda |
| 1/2 c | Buttermilk |
Preheat oven to 400 degrees.
Mix together flour, sugar, salt, and soda. Set aside.
In a saucepan heat margerine, shortening, water, and cocoa until melted.
Mix into flour mixture until well blended.
Add eggs, buttermilk, and vanilla. Blend thoroughly.
Pour into an ungreased 15x11x1 inch jelly roll pan. Bake 20 minutes.
Icing |
|
|---|---|
| 3/4 c | Margerine |
| 5 T | Milk |
| 3 c | Powdered Sugar |
| 3 T | Cocoa |
| 1 t | Vanilla |
| 1 c | Pecans, chopped |
Heat margerine, cocoa, and milk. Remove from heat and add sugar, vanilla, and pecans. Blend well.
Place on hot cake immediately.