Texas Sized Chocolate Sheet Cake
My favorite
"catch" on the Texas Sheet Sheet Chocolate Cake, this delicious cake
is so mellow, ultra-chocolaty and so easy to make.
Ingredients
Chocolate
Cake
- 1 Cup of Water
- 1/2 Cup Shortening
- 2 Eggs slightly beaten
- 1 Teaspoon Baking Soda
- 1 Teaspoon Vanilla
- 2 Cups of Sugar
- 4 Tablespoons of Cocoa
- 1/2 Cup of Margarine
- 1 Teaspoon Cinnamon
- 2 Cups of Flour
- 1/2 Cup of Buttermilk Or 1/2 Cup of milk and 1 tablespoon of vinegar
- 1 Pinch of salt
Warm
Chocolate Frosting
- 6 Tablespoons of Milk
- 4 Tablespoons of Cocoa
- 1 Teaspoon of vanilla
- 1-1 lb Bag of Powdered Sugar
- 1/2 Cup of Margarine
- 12 x18" jelly roll pan
Instructions
For the cake
First, heat
the oven to 400 degrees.
Then, in the
bowl of a kitchen, mix flour and sugar.
Place
margarine, shortening, cocoa and water in a saucepan over medium heat and bring
to a gentle boil.
In another
bowl, combine buttermilk, eggs, soda, cinnamon, vanilla and salt whisk until
smooth.
Take the
cocoa mixture and pour it over the flour mixture and mix until smooth.
Add the
buttermilk mixture and mix again until smooth.
Lightly
spray a cookie sheet (12x18 ") with cooking oil (Pam).
Pour the
mixture into the pan and cook for 20 minutes.
Hot
chocolate icing
Add
margarine, cocoa and milk in a saucepan over medium heat until gently boiled.
Add powdered
sugar and vanilla and whisk until smooth.
Spread on
the cake while the icing and cake are still hot.
Happy
Cooking Time.
