Texas Sheet Cake

Serves: 5
Total Calories: 765


1 cup margarine
1/2 cup unsweetened baking cocoa
1 cup water
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon

1/2 cup margarine
5 tablespoons milk or cream
1/2 cup unsweetened baking cocoa
1 teaspoon vanilla extract
1 box powdered sugar
chopped nuts


Preheat oven to 400°. Combine margarine, cocoa and water in a small sauce pan and bring to a boil. Mix flour, sugar and baking soda. Pour hot mixture in flour mixture. Add buttermilk, eggs, vanilla, and cinnamon and mix well. Pour batter into greased jelly roll pan and bake for 20 minutes.

For Frosting:
Combine margarine, milk, cocoa and vanilla in sauce pan. Bring to boil. Add powdered sugar and mix until lumps are gone. Spread over warm cake.

Nutritional Facts:

Serves: 5
Total Calories: 765
Calories from Fat: 223

This Texas Sheet Cake recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.

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