Texas sheet cake
3 cups sugar
1 1/2 cups water
3/4 tsp salt
3 large eggs, lightly beaten
3 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
3/4 cup buttermilk
1 1/2 sticks butter
1 1/2 teaspoons baking soda
3/4 cup solid vegetable shortening (Crisco) or unsalted butter (this is a pretty old recipe...I use all butter in mine)
2 teaspoons ground cinnamon
5 tablespoons cocoa powder (I use Hershey's Dark)
2 teaspoons vanilla
Preheat oven to 400 degrees F, prepare a 12X18 cookie sheet (with sides), I use the homemade non-stick concoction (Baker's Grease).
Sift together sugar, salt and flour. Toss butter, Crisco, cocoa and water into a pot and bring to a boil. Stir often as chocolate burns easily. Pour over flour mixture and stir (I whisk and then switch to the spatula here) until well combined. Mix eggs, buttermilk, soda, cinnamon and vanilla then combine with the batter. Pour into your prepared pan.
Bake for 15-20 minutes. Again start checking at 15 minutes as chocolate can be a demon to work with.
2 sticks butter
7 tablespoons cocoa (we prefer the dark but any cocoa can be used)
2/3 cup evaporated milk or regular whole or 2 % milk
2 lbs powdered sugar (sift the lumps out)
2 tsp vanilla
1 1/2 cups chopped pecans (I like to toast them, the flavor is far superior)
Boil first 3 ingredients. Add sugar in small amts, mixing well after each addition (wooden spoon is great for this). Add vanilla and pecans. Mix well. Pour over cake while still warm.
This recipe goes back a few generations...enjoy!