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Name: Texas Sheet Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: 1 cup Butter; 4 Tablespoons Baking cocoa; 1 cup Hot Water; 2 cups Flour; 2 cups Sugar; 1 teaspoon Baking soda; 1/2 cup Buttermilk; 2 Eggs beaten; 1 teaspoon Vanilla; 1/2 cup Butter; 6 Tablespoons Buttermilk; 4 Tablespoons Baking cocoa; 1 pound Powdered sugar; 1 teaspoon Vanilla; 1 cup Nuts toasted and chopped

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INGREDIENTS

1 cup Butter
4 Tablespoons Baking cocoa
1 cup Hot Water
2 cups Flour
2 cups Sugar
1 teaspoon Baking soda
1/2 cup Buttermilk
2 Eggs ; beaten
1 teaspoon Vanilla
1/2 cup Butter
6 Tablespoons Buttermilk
4 Tablespoons Baking cocoa
1 pound Powdered sugar
1 teaspoon Vanilla
1 cup Nuts ; toasted and chopped

INSTRUCTIONS

For cake: Preheat oven to 350. In a medium saucepan, bring 1 cup butter, 4 Tbs cocoa and 1 cup water to a boil. In a medium bowl, combine flour, sugar, baking soda. Add to hot cocoa mixture and blend will. Add 1/2 cup buttermilk, eggs, and 1 tsp vanilla, stirring quickly to prevent eggs from scrambling. Pour into a greased jelly roll pan and bake for 25 minutes.

For frosting: In a medium saucepan, bring 1/2 cup butter, 6 Tbs buttermilk, and 4 Tbs cocoa to a boil. Remove from heat. Add powdered sugar and 1 tsp vanilla. Beat with a spoon or whisk until no lumps remain. Immediately pour over hot cake. Sprinkle with chopped nuts and cool completely before cutting.

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Nutrition

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Serving Size: 1 Serving (107g)
Recipe Makes: 24 Servings

Calories: 358
Calories from Fat: 223 (62%)

Amt Per Serving		% DV

	Total Fat 24.8g	33 %
	Saturated Fat 14.2g	71 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 1.4g
Cholesterol 51.6mg		16 %
Sodium 4809.7mg		166 %
Potassium 109.8mg		3 %
Total Carbohydrate 35.2g		10 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 33.9g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 358

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