Name: Texas Sheet Cake Ii
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 cups white sugar; 1 cup butter; 1 cup water; 1/2 cup shortening; 1/2 cup unsweetened cocoa powder; 1/2 cup buttermilk; 2 eggs; 1 teaspoon baking soda; 1 1/2 teaspoons vanilla extract; 6 tablespoons milk; 4 cups confectioners' sugar

1
Sift together and set aside in large bowl the flour and sugar.
2
In saucepan over medium heat bring to a boil; 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa.
3
Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased and floured sheet pan.
4
Bake in a preheated 400 degrees F (205 degrees C) oven for 20 minutes.
5
To Make Frosting: Five minutes before cake is done, bring to boil in a saucepan 1/2 cup margarine or butter, 6 tablespoons milk, and 4 tablespoons cocoa. Remove from heat and immediately stir in the confectioners' sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Cake may be served warm or at room temperature.

Texas Sheet Cake Ii

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