Texas Sheet Cake

If your time it right, your icing should be done a few minutes before cake comes out of the oven so you can spread it directly on hot cake.

• Ready In: 40 mins
• Serves: 15

Ingredients

• For Cake

• 2  cups sugar
• 2  cups all-purpose flour
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄2 cup shortening
• 1⁄4 cup  unsweetened cocoa
• 1  cup water
• 1⁄2 cup buttermilk
• 2  large eggs, lightly beaten
• 1  teaspoon baking soda
• 1  teaspoon vanilla

• For Chocolate Icing

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄4 cup  unsweetened cocoa
• 1⁄3 cup milk
• 1 (16 ounce) package powdered sugar
• 1  teaspoon vanilla
• 1  cup  chopped pecans

Directions

1. For cake: Sift together sugar and flour in a large bowl; set aside.
2. Combine butter, shortening, cocoa and water in a medium saucepan over medium high heat.
3. Bring to a boil, stirring constantly, until butter and shortening melt.
4. Remove from heat and pour over sugar mixture, stirring until dissolved.
5. Cool slightly.
6. Stir in Buttermilk, eggs, baking soda and vanilla.
7. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan.
8. Bake at 400°F for 20 minutes.
9. (Cake will have a fudge-like texture.).
10. For Chocolate Icing: Combine butter, cocoa and milk in a medium saucepan.
11. Cook over low heat for about 5 minutes until butter melts.
12. Bring to a boil over medium heat.
13. Remove from heat and stir in sugar and vanilla.
14. Beat at medium speed with electric mixer until smooth and sugar dissolves.
15. Stir in pecans and spread over top of hot cake.