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Texas Sheet Cake The Philadelphia Orchestra Cookbook Yield: Serves 24-36 Cake 2 cups flour 2 cups sugar 1 cup butter 4 Tbsp. cocoa 1 cup water 1/2 cup buttermilk 2 eggs, beaten 1/2 tsp. cinnamon 1 tsp. baking soda 1 tsp. vanilla Mix flour and sugar. Put butter, cocoa and water in a saucepan and bring to a rapid boil. Mix in flour and sugar immediately. Add buttermilk, eggs, cinnamon, soda and vanilla. Mix well and spread into greased and floured sheet pan (11x17 inches). Bake at 350o for 30 minutes. When done frost immediately. Sprinkle with walnuts, chopped or not. Frosting 4 Tbsp. cocoa 1/2 cup butter 6 Tbsp. milk 1 box confectioners' sugar 1 tsp. vanilla 1 cup walnuts In a saucepan bring to boil cocoa, butter and milk; mix with remaining ingredients and frost cake. Variation from Swickley Three Rivers Cookbook: Serves 10 - 12 (use 9x13 inch pan). Bake at 400o for 35-40 minutes. Use 3 heaping Tbsp. cocoa instead of 4 Tbsp - in both cake and frosting. Use 1/2 cup butter plus 1/2 cup vegetable oil instead of 1 cup butter in the cake. Use 2 cups Wondra Instant flour instead of 2 cups regular flour. (The Philadelphia ladies actually used margarine instead of butter but the Pittsburgh ladies used butter. This is very quick to make and I've been making it lately for the Greystone Reunion.) |
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