TEXAS Sheet Cake

 

For the Cake

2 C Sugar
2 C All-purpose flour
1/4 C Cocoa
1 t Baking soda
1 t Cinnamon 
1 stick Butter, melted
1/2 C Buttermilk
1/2 C  vegetable oil
1 C Water
2 Eggs, lightly beaten
1 t Vanilla extract

Preheat oven to 400°F. Grease and flour a 9 x 13 x 2-inch baking pan. Sift
together the sugar, flour, cocoa, baking soda and cinnamon, and set aside.
Stir together the remaining ingredients.  Mix the wet ingredients with the
dry ingredients, stirring until smooth. The batter will be rather thin. Pour
into your prepared pan, and bake at 400°F for 20 minutes, or until a
toothpick comes out clean.  While the cake is baking, prepare the frosting.

 

For the Frosting

1/4 C Plus 2 tablespoons Milk (whole, 2%, skim - doesn't matter)
1/4 C Cocoa 
1 stick Butter 
4 cups Confectioner's sugar, sifted1 t Vanilla extract
1 C Chopped pecans

Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter
and, over medium heat, stir until the butter melts. Remove from heat and
gradually stir in the sugar and vanilla until smooth. Add the pecans. When
the cake is just out of the oven, spread the frosting evenly over the hot
cake.  If you aren't sure about your oven, you can test it with one of those
little dime store oven thermometers. With its comparatively thin batter,
Texas Sheet Cake requires every bit of the 400° heat in your oven, if it's
going to get done in 20 minutes.