Week 4: Texas Sheet Cake

This week I had the opportunity to make two cakes - one for Student Ministries and the other for our monthly women's fellowship. I made a Texas Sheet Cake for the students as it feeds a large group and it always comes out delicious! Since I made a chocolate cake last week I was going to feature the second cake I made but then I saw it was National Chocolate Cake Day in the USA so I knew which cake I had to share with you this week.
Most of you have probably made this cake, but if you haven't please copy this recipe and bake it the next time you need a cake. You will be glad you did!

Texas Sheet Cake

2 cups sugar
2 cups all-purpose flour
1/2 cup butter
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 extract
Chocolate icing

Sift together sugar and flour in a large bowl; set aside.

Combine butter and next 3 ingredients (butter, shortening, cocoa and water) in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat and pour over sugar/flour mixture, stirring until dissolved. Cool slightly.

Stir in buttermilk and next 3 ingredients (buttermilk, eggs, baking soda and vanilla).

Pour into a greased and lightly floured jelly roll pan.

Bake at 400 degrees for 20 minutes. (Cake will have a fudge like texture)

Chocolate Icing (Make the icing 5 minutes before taking the cake out of the oven and spread it on the hot cake)

1/2 cup butter
1/4 cup unsweetened cocoa
1/3 cup milk
1 (16-ounce) package powdered sugar
1 teaspoon vanilla
1 cup chopped pecans or walnuts (optional)

Combine butter, cocoa and milk in a medium saucepan. Cook over low heat 5 minutes or until butter melts. Bring to a boil over medium heat. Remove from heat and stir in sugar, vanilla and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves.

Enjoy and Happy Baking!!!
Julie <3