Texas Sheet Cake II Best Dishes
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| Texas Sheet Cake II |
"Rich, wet, smooth chocolate cake to feed a crowd. Small serving is more than enough. Great for network dinners or big get togethers of any kind."
Ingredients :
- 2 cups all-reason flour
- 2 cups white sugar
- 1 cup butter
- 1 cup water
- 1/2 cup shortening
- 1/2 cup unsweetened cocoa powder
- half of cup buttermilk
- 2 eggs
- 1 teaspoon baking soda
- 1 half of teaspoons vanilla extract
- 6 tablespoons milk
- 4 cups confectioners' sugar
Instructions :
| Prep : 30M | Cook : 20M | Ready in : 1H |
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- Sift collectively and set aside in large bowl the flour and sugar.
- In saucepan over medium warmness deliver to a boil; 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa.
- Pour cocoa mixture over flour and sugar aggregate. Stir in buttermilk, eggs, baking soda, and half of teaspoon vanilla. Mix properly and pour into a greased and floured sheet pan.
- Bake in a preheated 400 degrees F (205 tiers C) oven for 20 minutes.
- To Make Frosting: Five minutes earlier than cake is performed, deliver to boil in a saucepan half cup margarine or butter, 6 tablespoons milk, and four tablespoons cocoa. Remove from warmth and right now stir inside the confectioners' sugar, nuts (if desired), and half teaspoon vanilla extract. Beat until clean and without delay pour frosting over cake. Cake may be served warm or at room temperature.
Notes :
- Reynolds® Aluminum foil may be used to keep food moist, cook dinner it calmly, and make clean-up less difficult.
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