Texas Sheet Cake III Best Dishes

Tuesday, October 26, 2010

Texas Sheet Cake III

"I make this cake regularly; it is a preferred recipe that makes the rounds at church regularly--at domestic in Texas. Now, I'm in Pennsylvania and am introducing it to my northern buddies and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream."

Ingredients :

1/2 cup butter
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup water
2 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon floor cinnamon
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, crushed
1 teaspoon vanilla extract
half of cup butter
2 (1 ounce) squares unsweetened chocolate, melted
6 tablespoons milk
1 pound confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Instructions :

Prep : 20M	Cook : 18M	Ready in : 1H

Preheat oven to 350 levels F (175 levels C). Grease one 9x13 inch cake pan.
In a small saucepan, combine half cup butter, half cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set apart.
In a big bowl, combine flour, sugar, cinnamon, and baking soda. Make a properly in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate combination, and beat until smooth. Pour batter into organized pan.
Bake in preheated oven for 20 to 25 mins, or till cake checks done. Five mins earlier than cake is executed, make frosting.
To make frosting: In a saucepan, combine 1/2 cup butter, 2 oz chocolate, and 6 tablespoons milk. Heat until bubbles shape around the edge; do away with from warmth. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake whilst nevertheless warm. Allow to chill completely before cutting.

Notes :

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