Food & Drink Magazine

Texas Sheet Cake

By Veronica46
Texas Sheet Cake I am not sure why the call this a Texas Sheet Cake. Maybe because it is so big and everything is big in Texas. I couldn’t figure out why I hadn’t made this because it is so easy. Then it had occurred to me, I had eaten this cake many times before. We called it chocolate cake. Texas Sheet Cake I gave Monkey Girl a piece. She said, “Gee, this tastes just like Grandmas chocolate cake.” That is when it hit me, I have had this cake on my birthday for a many years. Except now it is without birthday candles. Pesky smoke alarms! We just didn’t call it Texas Sheet Cake. I think we should rename it. How does Veronica’s birthday cake sound? Yup, I think it has a nice ring to it. Texas Sheet Cake Texas Sheet Cake
(AKA Veronica’s birthday cake)
2 cups All purpose flour 2 cups white sugar 1 stick butter 1 cup water 1/2 cup cooking oil 6 tablespoon cocoa 1/2 cup buttermilk 2 eggs 1 teaspoon vanilla 1 teaspoon baking soda Fudge Icing 1 stick margarine 4 tablespoon cocoa 6 tablespoon milk 1 box powdered sugar Directions Preheat oven to 350 degrees. In a large bowl, combine flour and sugar. Set aside. In a medium sauce pan, combine margarine, water, oil and cocoa. Bring to a boil. Pour hot mixture into flour mixture and stir. Add buttermilk, eggs, vanilla and baking soda. Beat until blended. Pour into a greased 15 x17 jelly roll pan. Bake for 40 minutes. For the icing, Combine margarine cocoa, milk and bring to a boil. Turn stove on low and add powdered sugar. Stir to blend. Pour over hot cake. Allow to cool before serving.  Texas Sheet Cake Peace be with you, Veronica

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