Texas Sheet Cake

Dry Ingredients:
1 cups sugar
1 cups flour
1/4 tsp salt
1/2 tsp soda

Wet Ingredients:
1/4 cup buttermilk
1 eggs
1/2 cup butter flavored Crisco
1/2 cup water
2 Tbs cocoa
1/2 tsp vanilla

Frosting ingredients:
1 stick margarine
4 Tbs cocoa
6 Tbs buttermilk
4 cups powdered sugar

Combine dry ingredients together. Melt the wet ingredients in a sauce pan. Combine the wet and dry ingredients.

Bake in a greased 9x9 inch pan at 350°F until completely cooked through. If doubling recipe use a large casserole pan. Let cool slightly and pour frosting on top.

Source: Sherie K (my Mom)

Now I don’t know if Texas sheet cake originated in Texas, but you’d be hard pressed to find a Texan who doesn’t serve this rectangular chocolaty dessert. It’s a mainstay at barbecues, pot-lucks, birthday parties, picnics, bake sales or any event you need a portable sweet that can feed tons of people.

So how did it get its name? Nobody really knows. Most say it’s called Texas sheet cake because of the size of the thing, though it’s not that big. Others have said that the Texan part of its moniker stems from its popularity within the state, though I reckon you can find chocolate sheet cake just about anywhere. Then there has been speculation that a long time ago, a Texan sugar or flour company printed a sheet-cake recipe on a package and added the word "Texas" to make it more appealing.