Texas Sheet Cake

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• 2 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 tablespoons cocoa
• 1 teaspoon baking soda
• 1/2 cup butter (1 stick), melted
• 1/2 cup buttermilk
• 1/2 cup canola or other vegetable oil
• 1 cup water
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract

Preheat oven to 350°F. Grease and flour a 13x9x2-inch baking pan.

Sift together the  flour, cocoa, baking soda, and set aside.

In sauce pan melt butter and add sugar.  Pour in large bowl and add buttermilk, oil, water and beaten eggs.  Add vanilla.

Mix the wet ingredients with the dry ingredients, stirring until you have a smooth.  It is going to be a  rather thin batter, don’t be alarmed.

Pour into your prepared sheet pan and bake at 350°F for 30 minutes, or until a toothpick comes out clean.

While the cake is baking, prepare the frosting.

• 2/3 cup milk (whole, 2% or skim – doesn’t matter)
• 1 1/4 cup cocoa
• 1/2 cup butter
• 3 1/4 cups confectioners sugar, sifted
• 2 teaspoon vanilla extract

Mix the milk and cocoa in a heavy saucepan and stir continuously until completely mixed.  This will take a bit of mixing.   Add the butter and, over medium heat, stir until the butter melts. Remove from heat and gradually stir in the sugar and vanilla whisking until smooth.

When the cake comes out of the oven, spread the frosting evenly over the cake while it is still hot from the oven.

Y’all know that I am the biggest chocolate freak and this cake definitely will fulfill my chocolate fix.

This is a wonderful cake, whether you make it for yourself, for a church picnic or family reunion.  This is one cake that most everyone is going to remember from their childhood.  It will bring back memories at first sight.  Y’all are going to enjoy this cake.  If not, send it to me please, I will gladly finish it for you.