This awesome variety of Texas sheet cake brings up tons of memories for me from growing up. My mom always made this on family vacations, and the entire 9x13 pan never lasted more than two or three days at the most. It's always best a la mode, too - I recommend Blue Bell homemade vanilla as an accompaniment.
Is this delicious, comforting, and a crowd-pleaser? Absolutely. Good for you? Absolutely not!
MIZ B'S CHOCOLATE SHEET CAKE
You can make the icing while the cake cooks and spread it over the top after the cake has cooled slightly. This can essentially be made in one pan if you wipe out the pan you used to make the cake batter and use it again for the icing while the cake cooks.
- 1/2 cup vegetable oil
- 8 tbsp. and 1 tsp. cocoa, divided
- 2 sticks butter or margarine, divided
- 1 c. water
- 2 c. sugar
- 2 c. flour
- 1/2 cup buttermilk
- 2 beaten eggs
- 1 tsp. cinnamon
- 2 tsp. vanilla, divided
- 1 box powdered sugar (16 oz.)
1. Combine 1/2 c. vegetable oil, 4 tbsp. cocoa, 1 stick margarine, and 1 c. water in a medium saucepan over medium heat.
2. Whisk until combined and then bring to a boil. Set aside to cool.
3. To chocolate mixture, add 2 cups of sugar, 2 cups of flour, 1/2 cup buttermilk, 2 beaten eggs, 1 tsp. cocoa, 1 tsp. cinnamon, and 1 tsp. vanilla. Mix well.
4. Pour cake batter into a 9x12 greased glass baking dish. Bake at 400 degrees for 20 minutes.
5. While cake cooks, bring 1 stick of margarine, 4 tbsp. cocoa, and 6 tbsp. milk to a boil over medium heat. I added a small amount of extra milk to make sure that it didn't get too thick and burn.
6. Remove from heat and add powdered sugar and 1 tsp. vanilla. Whisk until completely combined and smooth.
7. Spread icing over warm cake and serve with ice cream.