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Texas Sheet Cake - Chocolate Short Cake
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Pam Smutny

Serves/Makes:1 12x18 inch cake

  • Cake:
  • 2 cups (475 ml) flour
  • 2 cups (475 ml) sugar
  • 1 stick margarine (not light)
  • 1/2 cup (125 ml) shortening
  • 4 Tbsp (60 ml). cocoa
  • 1 cup (225 ml) water
  • 1/2 cup (125 ml) buttermilk
  • 2 eggs, slightly beaten
  • 1 tsp (5 ml). vanilla
  • 1 tsp (5 ml). baking soda
  • Icing:
  • 1 stick margarine (not light)
  • 4 Tbsp (60 ml). cocoa
  • 6 Tbsp (90 ml). milk
  • 1 box powdered sugar (3 1/4 cup)
  • 1 cup (225 ml) pecans
  • 1/4 tsp (1 ml). vanilla
  • Sift flour and sugar together in large bowl.
  • Add margarine, shortening, cocoa, and water to a saucepan.
  • Bring mixture to rapid boil.
  • Pour over sugar and flour mixture and stir well.
  • Add buttermilk (or 1/3 cup (80 ml) milk with 1 tsp (5 ml). vinegar), eggs, vanilla and baking soda. Mix well.
  • Pour into greased 12 inch x 18 inch pan.
  • Bake 20 minutes at 375 degrees (200 C.).
  • Start frosting 5 minutes before cake is done.
  • Frosting:
  • Melt together margarine, cocoa, and milk and bring to boil.
  • Remove from heat and add powdered sugar, pecans and vanilla.
  • Beat well and spread on cake while hot.
  • Leave in pan and cut into squares as needed.

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