TEXAS SHEET CAKE

 

Pre-heat oven at 400*

2 CUPS All-Purpose Flour

2 CUPS granulated sugar
½ cup (1 stick) butter or margarine
1 cup liquid shortening
1 cup strong brewed coffee or WATER (works just as well as coffee)
3 tbsp. Dark, unsweetened cocoa
½ cup buttermilk
2 eggs
1 tsp. Baking soda
1 tsp. Cinnamon
1 tsp. Vanilla

 

FROSTING:
½ cup (1 stick) butter or margarine
3 Tbsp. Dark cocoa
6 tbsp. Milk
a full box of powdered sugar
1 tsp. Vanilla

In a large bowl combine the flour, sugar, baking soda and cinnamon.
In a saucepan, melt butter, shortening, put in cocoa next and it will mix well then add the water or coffee. Stir and heat to boiling. Then add the dry ingredients until incorporated. Remove the pan and add the buttermilk, eggs and vanilla. Make sure to mix well. Then pour onto cookie sheet that has at least a 1 inch lip (sheet approx. 17 ½ by 11 inches) Bake at 400* for 20 minutes.
While cake is cooking, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until frosting is smooth.
Pour warm frosting over cake as soon as you take it out of the oven. Then cool.