Texas sheet cake is by far my family's favorite chocolate cake. I bet I make it three or four time a year, maybe more. Birthdays, potlucks, father's day...list goes on and on.
It's not really that hard to make and it's so delicious. Everyone always wants to take some home with them.

Grease and flour a jelly roll pan. Mine is about 10 x 15 in size.

Mix together 2 cups of flour and 2 cups sugar in large bowl and set aside.

In a sauce pan bring to boil 2 sticks butter or margarine, 1 cup water and 4 tablespoons cocoa.
Mix well.

Pour cocoa, water, butter mixture into the four and mix. Then add 1/2 cup buttermilk, 2 beaten eggs, 1/2 teaspoon cinnamon, 1 teaspoon vanilla, 1 teaspoon soda. Mix well.

Pour into greased and floured jelly roll pan. Bake at 350 for 25 minutes.

Frost the cake while it is still warm! Frosting recipe to follow.

List of ingredients for the cake:

2 cups flour
2 cups sugar

2 sticks butter
1 cup water
4 tablespoons cocoa
1/2 cup buttermilk
2 beaten eggs
1/2 teaspoon cinnamon
1 teaspoon vanilla 
1 teaspoon baking soda 

Texas Sheet Cake Frosting

4 tablespoons cocoa
1 stick butter
6 tablespoons milk
1 box of powdered sugar
Nuts optional

In sauce pan bring the cocoa, butter and milk to a boil. Lower the heat or take pan off stove as you slowly add the whole box of powdered sugar a little at a time. Mix well as you go along to really blend in the sugar. Pour warm frosting over the warm cake which is still in the pan. Sprinkle chopped pecans on top if you like nuts. 

Sometimes I poke holes in the cake with a toothpick before I pour the frosting on the cake. 
Frosting will spread to the edges, but that is ok because as it cools it thickens into a yummy goodness.

And then of course lick the frosting pan clean.

In photo there are few powdered sugar lumps but those usually just blend into the frosting. If you don't get all the powdered sugar lumps out hide with nuts....lol!

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