For those of you who need a rich, yummy, warm, chocolate fix! This recipe is a staple in all the recipe boxes of the bakers I grew up around (my mother and me included). Though…it really irks me to call this Texas Sheet Cake but even Ree Drummond who is an Okie through and through calls it that so…

Ingredients For Cake:

2 cups flour
2 cups sugar
1 cup water
1/2 cup Crisco shortening
1 stick margarine (I use butter)
3 1/2 Tbsp. cocoa
1/2 cup buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla
Ingredients For Icing:

1 stick margarine (I use butter)
6 Tbsp. milk
3 1/2 Tbsp. cocoa
1 tsp. vanilla
1 box powdered sugar
chopped pecans (optional) [According to the recipe, NOT optional at my house! 😉 )

Directions:
Combine flour and sugar in a mixing bowl.

In a saucepan, mix water, Crisco, 1 stick margarine, and 3 1/2 Tbsp. cocoa.

Bring to a boil. Keep stirring fairly often while it is coming to a boil.

After it comes to a boil, remove from heat and pour into mixing bowl with the flour and sugar. Mix well.

Add buttermilk, baking soda, eggs and vanilla. Mix well.

Pour into a greased and floured 13 x 9 pan and bake at 350 degrees for about 30 minutes. Check at 25 minutes – insert a toothpick. Cake is done when it comes out clean.

Ice cake while it is still warm.

To make icing, bring 1 stick margarine, milk, and 3 1/2 Tbsp. cocoa to a boil, stirring as you go.

Remove from heat. Add vanilla and 3/4 to 1 box of powdered sugar.

Mix together with mixer. Add pecans if you want.

Pour over cake and spread.

Enjoy! Lainey Walker from NIGHT MOVES is going to make this for Eric “Hollywood” Hilton. If she wasn’t his mate before, she will be after! 😀