Monday, October 21, 2013

Texas Sheet Cake

Sis. Brenda Strong
  • 2 c flour
  • 2 c sugar
  • 1 tsp baking soda
Sift together.
  • 1 c water
  • 4 Tbs cocoa
  • 2 sticks margarine
Bring to a boil.
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 c buttermilk (can use 1/2 c milk + 1 Tbs white vinegar)
Beat together.
Add all together at once.  Pour into greased jelly roll pan.  Bake at 375* for 20 – 25 minutes.
Frosting:
  • 1 stick margarine (1/2 c)
  • 6 Tbs milk
  • 4 Tbs cocoa
  • 1/2 tsp vanilla
Boil them remove from heat.
Gradually add 4 c powdered sugar.
Pour over warm cake once cake is removed from the oven.
You can also substitute peanut butter (crunchy or creamy) for the margarine in the frosting for a yummy peanut butter flavor.
I used to make this on my mission in Slovenija ALL THE TIME!  I used to have it memorized b/c I made it so much.  I’m so glad to have this recipe again (thanks Jonesy) & it’s just as good as I remember it.

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