Texas Sheet Cake

Texas Sheet Cake

2 c. sugar
2 c. all-purpose flour
1 stick butter
1 c. water
½ c. Crisco
4 Tbsp cocoa
½ c. buttermilk
2 eggs, beaten
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
In large bowl, blend sugar & flour. In a saucepan mix butter, water, Crisco, and cocoa. (I also add about 1 tsp. instant coffee) Bring to a boil. Then pour over sugar & flour mixture. Mix well. Add buttermilk, eggs, soda, cinnamon & vanilla. Mix well. Pour into greased and floured (can use cocoa so it is dark) pan – ½ sheet pan (a little larger than a jelly roll pan). Bake at 350 degrees for 35 minutes.

Icing
1 stick butter
½ c. nuts, chopped
4 Tbsp. cocoa
1 box (1 lb) powdered sugar
1 tsp vanilla
6 Tbsp. milk
Bring milk, butter and cocoa to a boil. Add powdered sugar, vanilla and nuts. Beat well and pour over cake during the last five minutes of baking. (I like to sift the powdered sugar.) (I also poured it over the cake when it was done because after 30 minutes the cake was done, so I took it out and poured the icing over it.)

(Someone else commented it is called Texas Sheet Cake because it makes your butt the size of Texas. LOL)