CHOCOLATE TEXAS SHEET CAKE
MIX THE FOLLOWING IN A BOWL:
2 CUPS SUGAR
2 CUPS FLOUR
1/2 TSP. SALT
MIX THE FOLLOWING IN A SAUCE PAN:
1 CUP WATER
1 STICK BUTTER
1/2 CUP COOKING OIL
3 1/2 TBS. COCOA
BRING THIS MIXTURE TO A BOIL.
POUR ABOVE MIXTURE OVER DRY INGREDIENTS AND BEAT WELL.
ADD 2 EGGS 1 AT A TIME BEAT WELL.
DISSOLVE 1 TSP. BAKING SODA IN 1/2 CUP OF BUTTERMILK AND ADD TO MIXTURE AND BEAT WELL.
ADD I TSP. VANILLA AND MIX WELL.
POUR INTO A GREASED JELLY ROLL PAN AND BAKE AT 350 DEGREES FOR 20 MINUTES.
FROSTING
1 STICK OF BUTTER
3 1/2 TBS. COCOA
6 TBS. MILK
COOK THE FOLLOWING UNTIL MELTED AND BLENDED....DO NOT BOIL
REMOVE FROM HEAT ADD 1 TSP. VANILLA.
ADD 1 BOX OF POWDERED SUGAR AND MIX WELL.
ADD 1 CUP CHOPPED NUTS AND MIX WELL.
START FROSTING AS SOON AS CAKE COMES OUT OF OVEN.
POUR WARM FROSTING ON WARM CAKE.
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