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Texas Sheet Cake
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Serves/Makes:1 Cake

  • Cake:
  • 2 cups (475 ml) sugar
  • 2 cups (475 ml) flour
  • 1/2 tsp (2 ml) salt
  • 1 cup (225 ml) melted butter
  • 1 cup (225 ml) boiling water
  • 4 Tbsp (60 ml) cocoa
  • 2 eggs
  • 1/2 cup (125 ml) buttermilk
  • 1 tsp (5 ml) vinegar
  • 1 tsp (5 ml) soda
  • Icing:
  • 1/2 cup (125 ml) butter
  • 4 Tbsp (60 ml) cocoa
  • 6 Tbsp (90 ml) milk
  • 1 lb (.5 kg). powdered sugar
  • 1 tsp (5 ml) vanilla
  • 1/2 cup (125 ml) chopped pecans
  • Cake:
  • Melt the butter.
  • Combine boiling water, melted butter and cocoa in large mixing bowl.
  • Add the sugar, flour and salt.
  • In another bowl beat together the eggs, buttermilk, vinegar and soda.
  • Add to the first mixture and blend well.
  • Pour into sheet cake pan.
  • Bake at 350 degrees (175 C.) until top springs back when touched.
  • Icing:
  • Bring to a boil the butter, cocoa and milk.
  • Remove from the heat.
  • Add the powdered sugar and vanilla.
  • Beat until smooth.
  • Pour onto the cake while still hot.
  • Sprinkle the chopped nuts evenly over the iced cake.

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