My Mom doesn't like to cook, or bake. In fact, she really rather hates it. But she'll make Texas Sheet Cake anytime. The recipe below is her standby any time she's asked to bring dessert to a function. It's her signature dessert. And it's yummy. Really yummy.
CAKE
1 cup margarine
1 cup water
1/4 cup cocoa powder
2 cups flour
2 cups sugar
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
FROSTING
1/2 cup margarine
5-6 tablespoons cream or milk
1/4 cup cocoa powder
1 teaspoon vanilla
2 lbs. powdered sugar
chopped walnuts or pecans, optional
Preheat oven to 375 degrees. Grease and flour an 11" x 17" baking sheet.
Melt 1 cup margarine in small saucepan over medium heat. Add water and cocoa powder. Bring to a boil while stirring constantly. Remove from heat.
In large bowl, combine sugar and flour. Mix well. Pour hot chocolate mixture over flour and sugar. Add buttermilk, baking soda, eggs, and vanilla. Mix well.
Pour batter (it will be very runny) into greased and floured baking sheet.
Bake for 20 minutes, or until center of cake springs back when lightly touched and cake shrinks from sides of pan. Allow cake to cool completely before frosting.
For Frosting: In small saucepan, bring margarine, milk, and cocoa powder to a boil while stirring. Cool. Add vanilla and powdered sugar. Blend with hand mixer. Stir in nuts, if desired.
For a printable version of this recipe, go here.