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Texas Sheet Cake Recipe
|Granulated sugar||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs) (Solid)|
|Cocoa powder||4 Tablespoon|
|Water||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Eggs||2 , slightly beaten|
|Baking soda||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Icing||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5021 Calories from Fat 2046
% Daily Value*
Total Fat 232 g357.7%
Saturated Fat 54.8 g273.8%
Trans Fat 20.7 g
Cholesterol 423 mg
Sodium 1812.1 mg75.5%
Total Carbohydrates 719 g239.7%
Dietary Fiber 26.7 g106.7%
Sugars 481.8 g
Protein 55 g109.9%
Vitamin A 87.4% Vitamin C 0.18%
Calcium 17.6% Iron 121.5%
*Based on a 2000 Calorie diet
Combine margarine, shortening, cocoa and water in a saucepan.
Bring to a rapid boil, then pour over flour sugar mixture; stir well.
Add buttermilk, eggs, baking soda and vanilla; mix well.
Pour batter into a greased 15 1/2x10 1/2 inch baking pan (jelly roll pan).
Bake in a 400°F oven 20 minutes.
Five minutes before cake is done, prepare Icing.
Spread icing on cake while it is still hot and in the pan.