Texas Sheet Cake

Ingredients

½ cup buttermilk

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

2 cups flour

2 cups sugar

1 teaspoon cinnamon

½ teaspoon salt

1 stick unsalted butter

½ cup vegetable shortening

6 tablespoons cocoa

1 cup water

1 stick unsalted butter

6 tablespoons buttermilk

6 tablespoons cocoa

1 teaspoon vanilla

1 pound powdered sugar

1 cup pecan pieces

Directions

Cake

In a mixing bowl combine buttermilk, eggs, vanilla, and baking soda. Whisk until smooth and set aside.

In another mixing bowl combine then sift flour, sugar, cinnamon, and salt. Set aside.

Bring to boil in saucepan unsalted butter, vegetable shortening, cocoa, and water.

Pour hot mixture over flour mixture and stir vigorously with a wooden spoon. Add buttermilk mixture and stir to thoroughly incorporate.

Pour batter in buttered and floured half-sheet-cake pan (about 15 x 10) and bake at 400 degrees for 20 minutes or until edges of cake pull away from the pan and the cake springs back when you touch it.

Icing

About 10 minutes before the cake is done, bring to a boil unsalted butter, buttermilk, and cocoa.

Quickly remove from heat (it will not be pretty) and add vanilla and powdered sugar; beat with an electric mixer till smooth.

Stir in pecan pieces.

Spread icing over hot cake (this is important). Allow to cool, then cut into squares and serve.