I am not sure why the call this a Texas Sheet Cake.
Maybe because it is so big and everything is big in Texas.
I couldn’t figure out why I hadn’t made this because it is so easy.
Then it had occurred to me, I had eaten this cake many times before.
We called it chocolate cake.
I gave Monkey Girl a piece.
She said, “Gee, this tastes just like Grandmas chocolate cake.”
That is when it hit me, I have had this cake on my birthday for a many years.
Except now it is without birthday candles.
Pesky smoke alarms!
We just didn’t call it Texas Sheet Cake.
I think we should rename it.
How does Veronica’s birthday cake sound?
Yup, I think it has a nice ring to it.
Texas Sheet Cake
(AKA Veronica’s birthday cake)
2 cups All purpose flour
2 cups white sugar
1 stick butter
1 cup water
1/2 cup cooking oil
6 tablespoon cocoa
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1 stick margarine
4 tablespoon cocoa
6 tablespoon milk
1 box powdered sugar
Preheat oven to 350 degrees.
In a large bowl, combine flour and sugar. Set aside. In a medium sauce pan, combine margarine, water, oil and cocoa. Bring to a boil. Pour hot mixture into flour mixture and stir. Add buttermilk, eggs, vanilla and baking soda. Beat until blended. Pour into a greased 15 x17 jelly roll pan.
Bake for 40 minutes.
For the icing,
Combine margarine cocoa, milk and bring to a boil. Turn stove on low and add powdered sugar. Stir to blend. Pour over hot cake. Allow to cool before serving.
Peace be with you,