Texas Sheet Cake Iii
I come up with a lot less servings looking at wiltons charts.
Recipe Summary Texas Sheet Cake Iii
I make this cake frequently; it's a standard recipe that makes the rounds at church regularly--at home in Texas. Now, I'm in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream.Ingredients | Walmart Sheet Cake Sizes And Servings Chart½ cup butter½ cup shortening2 (1 ounce) squares unsweetened chocolate1 cup water2 cups unbleached all-purpose flour2 cups white sugar1 teaspoon ground cinnamon1 teaspoon baking soda½ cup buttermilk2 eggs, beaten1 teaspoon vanilla extract½ cup butter2 (1 ounce) squares unsweetened chocolate, melted6 tablespoons milk1 pound confectioners' sugar1 teaspoon vanilla extract1 cup chopped pecansDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan.In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.Info | Walmart Sheet Cake Sizes And Servings Chartprep:
20 mins
cook:
25 mins
additional:
15 mins
total:
1 hr
Servings:
18
Yield:
1 - 9x13 inch cake
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