Texas Sheet Cake von Carol Saunders

Happy 80th Birthday, Hans!!!!

Carol Saunders
Texas Sheet Cake Recipe | Daily Dish Recipes

Details

Servings

Serves 16 in Texas and 24 in Austria

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Ingredients

  • For the cake

  • 2 cups flour

  • 2 cups sugar

  • ½ cup Crisco *

  • 1 cup water

  • 1 US stick butter **

  • 1 teaspoon soda

  • 4 Tablespoons cocoa ***

  • 2 eggs

  • ½ cup buttermilk

  • 1 teaspoon vanilla

  • For the icing

  • 1 US stick butter **

  • 1 box powdered sugar

  • 4 Tablespoons Cocoa

  • 1 teaspoon vanilla

  • 6 Tablespoons milk

  • 1 cup broken pecans

* Crisco is a solid white fat — like Palmin

** 1/4 pound or 8 Tablespoons

*** I use Hershey’s 100% Cacao, natural, unsweetened, in powdered form

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DIRECTIONS

  • Cake
  • Place Crisco, water, butter and 4 Tablespoons cocoa in a saucepan and bring to a rapid boil.
  • Then pour over flour and sugar and mix well.
  • Add soda, beaten eggs (with fork) and buttermilk; then add vanilla and mix.
  • Put/pour into a greased and floured sheet pan with a lip (10”x13”x1” — though the lip in a slightly bigger pan can be as low as ¾”).
  • Bake at 350 degrees Fahrenheit (177 Celsius) for 25 min.
    When the cake has cooled, frost it in the pan using this icing.
  • Icing
  • Bring butter, cocoa and milk to a boil.
  • Add sifted powdered sugar, vanilla and pecans and mix.
  • In the rare event there is leftover cake, you can freeze it — It freezes well.

Here is the cake pan that I use.  If you and Dorothee come to visit Rusty and me in Florida, we will serve you the cake on our pool deck (shown in this picture)!