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Grandma Ruthie's Texas Sheet Cake
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Grandma Ruthie's Texas Sheet Cake
From Dish: Turning Up the Heat, by Diane Muldrow

My grandma isn't from Texas but luckily she knows how to make this delicious chocolate cake! It's easy to make and feeds a lot of people. — Shawn

First, ask an adult if you can use the oven! An adult should be in the kitchen while you are making this. You'll need a special pan called a jelly roll pan for this cake. It's kind of lie a cookie sheet, only a little deeper. Grease it and flour it. Preheat the oven to 350°F (175°C).

Stir into mixing bowl:
2 cups flour
2 cups sugar

Put into a pan and bring to a boil:
4 tablespoons unsweetened cocoa
1 cup water
1/2 cup shortening
1 stick margarine

Then pour it into the mixing bowl over the flour/sugar mixture.

Add:
1 teaspoon baking soda
2 eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla

Pour the batter into the jelly roll pan. Bake for 25 to 30 minutes. To check if it's done, put a toothpick in the center of the cake. If it comes out clean, the cake is ready to come out of the oven.

Icing for sheet cake

Ingredients:

1 stick margarine
4 tablespoons unsweetened cocoa
1 teaspoon vanilla
6 tablespoons milk

Combine the ingredients in a sauce pan. Stirring all the time, bring mixture to a boil. Remove from flame and stir in 1 box of powdered sugar.

Mix thoroughly with chocolate mixture. Then after you frost the cake, sprinkle 1 cup chopped pecans on top of the cake.

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