TEXAS SHEET CAKE

2 cups Cake Flour
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 teaspoon baking soda
2 sticks butter or margarine or 1 cup or 16 tablespoons
1/3 cup 100% cocoa
1 cup water

In a large mixing bowl combine flour, sugar, salt and cinnamon.
Mix well with a wire whisk.
Set aside.
In a smaller bowl combine eggs, vanilla extract, buttermilk and baking soda.
Mix well with wire whisk. Set aside. In a pan on top of the stove melt butter, add cocoa and water.
Bring to a boil. Remove from stove and pour into flour and mix until all flour is wet with a spoon.
Add egg and milk mixture and continue mixing just until all ingredients are wet.
Pour into a sprayed (I line my pan with Reynolds wrap and don’t spray.
You can do either) 15 x 10 inch jelly roll pan.(Could use a 9 x 13 pan, too).
Bake in preheated 350 degree oven for 20 to 25 minutes testing for doneness at 20 minutes.
If you use a 9 x 13 it may take a little longer to cook.

Frost with recipe below.
Texas Sheet Cake Frosting
3 1/2 cups powdered sugar
1 stick butter or margarine or 1/2 cup or 8 tablespoons
1/4 cup 100% cocoa
7 tablespoons milk
1 teaspoon vanilla extract
1 cup nuts, Optional (I used walnut pieces)
Bring milk, butter and cocoa to a boil on top of the stove.
Remove from heat and stir in sugar, vanilla and nuts. Spread over cake.
Note: You can either stir the nuts into the frosting or spread on top of the frosting.