We were lucky enough to have hubby’s sister hang out with us last Sunday. Her specialty is Texas Sheet Cake, but she hadn’t made it in a couple of years (she used to have it memorized). Hubby called his mom for the recipe, but since she was in Texas (ironically) holding a new grandbaby, she had us call our fabulous neighbor Jan (who happens to be her dear friend from bookclub), and she emailed it to me. From the Junior League Cookbook (I think).
2 cups sugar
1/2 cup butter
1/2 cup shortening (or just use all butter)
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs slightly beaten
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
Mix flour and sugar – set aside, stirring constantly bring butter (shortening), cocoa, and water to a boil. Pour over flour mixture. In another bowl, mix buttermilk , eggs, soda, cinnamon and vanilla and salt. Stir into hot mixture. Pour into an 11×16 pan.
Bake at 400 for 20 minutes.
Frosting
1/2 cup butter
1/2 cup milk
1/4 cup cocoa
1 pkg. powdered sugar
1 tsp. vanilla
1 cup chopped nuts (optional)
Stir and bring butter, cocoa and milk to a boil. Stir in powdered sugar, vanilla and chopped nuts.
Cool slightly-Frost cake while warm and frosting still warm.
