Title: Choc. Texas Sheet Cake
Categories: Cake
Yield: 12 Servings
| DGSV43A |
| 3 1/2 | tb | Cocoa powder |
| 1/2 | c | Shortening |
| 2 | c | Flour |
| 1 | ts | Soda |
| 2 | | Eggs; beaten |
| 1 | ts | Vanilla |
| 1/2 | c | Margarine |
| 3 1/2 | c | Powdered sugar |
| 1/2 | c | Margarine |
| 1 | c | Water |
| 2 | c | Sugar |
| 1/2 | c | Buttermilk |
| 1/8 | ts | Salt |
| 3 1/2 | tb | Cocoa |
| 1/3 | c | Milk |
| 1 | ts | Vanilla |
Put 3 1/2 T cocoa; 1/2 margarine and water into saucepan. Boil and pour
into bowl containing flour; sugar; soda; buttermilk; beaten eggs; salt and
1 t. vanilla. Beat and bake at 350* for 30 minutes. This batter will be
very thin. Do not worry.
Icing: In same saucepan as that used for cake; put in 3 1/2 T cocoa;
1/2 c margarine and milk. Boil and pour into sifted powdered sugar and 1 t
vanilla. Mix well and spread on cake while still warm. This is the very
best chocolate cake. Moist and delicious.