Texas Chocolate Sheet Cake and Icing

When my kids were little this way their favorite cake.  I one point in my life I could make it from memory I had made it so many times.  The babies will be 30 in 20 more days and I have to admit that I can’t make it from memory any longer.

Since it’s made in a jelly roll pan it makes a fairly large cake.  It’s thin and almost brownie like but not as heavy or dense.  Once the icing is set, it almost tastes like chocolate fudge…yum yum!

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup buttermilk
1 cup water
4 tablespoons cocoa
1 stick oleo (do not use tub spread as it contains too much water)
1/2 cup shortening
1 teaspoon vanilla

Preheat oven to 400 degrees.  Grease and flour jelly roll pan  (approx. 17″ X 13″) thoroughly.
In a sauce pan, combine water, oleo and shortening.  Place on very low heat to melt.  When melted, add cocoa and vanilla and stir with whisk or fork to blend well.
In a medium bowl combine flour, sugar, baking soda, & cinnamon and blend with dry whisk.  Pour chocolate liquid mixture and buttermilk into dry ingredients; mix on medium speed with electric mixer just until blended.
Pour into prepared jelly roll pan and bake for 20 minutes.  Remove from oven and let cool for 15-20 minutes then ice with following icing recipe.

1 stick oleo
4 tablespoons milk
4 tablespoons cocoa
1 teaspoon vanilla
1 box powdered sugar
Melt oleo and cocoa together; add milk.  Remove from heat and add vanilla.  Add sugar and mix on high speed until well blended.  Ice cake while still warm but not hot.


Cake From Scratch

I’ve had this recipe for so long that I don’t remember where I got it. I like the versatility of the basic recipe. The directions for making different flavors follows the basic recipe.

Cake From Scratch

2 1/3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla

For a yellow cake: Whisk together all dry ingredients. Cut in shortening until resembles fine crumbs. Add milk, eggs & vanilla. Beat on low speed for 1 minute, then high speed for 2 minutes. Pour batter into 13″ X 9″ greased and floured pan. Bake in 350 degree preheated oven for 25-30 minutes.

For Chocolate cake: Add 1/4 cup baking cocoa to dry ingredients and then follow the rest of the directions for a yellow cake.

For White cake: use 3 egg whites instead of the 2 whole eggs. Whites may be beaten and added separately for a lighter cake.

For Spice cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves & 1/4 teaspoon allspice to dry ingredients.

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