Texas Sheet Cake



Texas Sheet Cake
2 c. flour
2 c. sugar
1/2 ts. salt
2 sticks butter
1 c. water
3 Tb. cocoa
2 eggs, beaten
1 ts. soda
1/2 c. buttermilk (or use 1 1/2 Tb. vinegar plus milk to equal 1/2 c, let sit for 5 minutes before adding to recipe)
1 t. vanilla
1 t. cinnamon

Combine flour, sugar, salt, and cinnamon. In a saucepan, heat butter, water and cocoa to boiling. Pour over dry ingredients. In another bowl combine eggs, soda, buttermilk, and vanilla. Add to batter and mix well. Pour into a greased and floured jelly roll pan (15x10x1 - must have an edge). Bake for 20 minutes at 350. Start the icing the last 10 minutes while cake is baking.

Icing:

1 stick butter
3 Tb. cocoa
1/2 c. milk
about 2 c. powdered sugar (the recipe calls for "1 box confectioners' sugar", so I always have to guess)
1 ts. vanilla
1/2 c. chopped pecans (optional)

Mix butter, cocoa, and milk in saucepan. (I always reuse the saucepan I used for the cake.) Heat just until butter melts. Remove from heat and add powdered sugar, pecans, and vanilla. Mix well. AS SOON AS THE CAKE COMES OUT OF THE OVEN frost with icing. This will cause the icing to soak into the cake, creating a fudge-like cake that's almost like a candy.

This cake tastes best warm, but is still yummy at room temperature. You can serve it with good vanilla ice cream to make it even better. It is BY FAR my favorite chocolate cake. Ever.

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