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!

Cake:
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.

Icing:
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.

Granny’s Coconut Pecan Frosting

Being down in my back and Hubby working out of town, I needed some comfort food today. Not just any comfort food, my favorite comfort food…German Chocolate cake.

German Chocolate Cake

I’ve found that the box cakes are usually just about as good as home made and oh so much easier and cheaper in the long run. With a German Chocolate cake the best part in my opinion is the icing and that’s where today recipe comes into play.

Granny’s Coconut Pecan Icing
1-14 oz. can sweetened condensed milk
3 egg yolks
2 teaspoons vanilla
1/2 cup butter or stick margarine
2 cups flaked coconut
1 cup chopped pecans or pecan halves (your preference)

In a heavy 2 qt. sauce pan combine milk, butter and egg yolks. Cook stirring constantly over medium heat until bubbly, about 10 minutes. Remove from heat, stir in vanilla, coconut and pecans. Allow to cool for 15 minutes before spreading on complete cooled cake.

I prefer to store my cake in the refrigerator but that’s just me; I like it cold but it isn’t necessary to do so.

Happy eatin’!

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