Texas Sheet Cake III

I make this cake frequently; it's a standard recipe that makes the rounds at church regularly--at home in Texas. Now, I'm in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 463 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• ½ cup shortening
• 1 teaspoon vanilla extract
• ½ cup butter
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 1 pound confectioners' sugar
• 2 (1 ounce) squares unsweetened chocolate
• 2 eggs, beaten
• 1 cup water
• 2 (1 ounce) squares unsweetened chocolate, melted
• ½ cup buttermilk
• 2 cups unbleached all-purpose flour
• 6 tablespoons milk

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan.

Step 2

In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.

Step 3

In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.

Step 4

Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.

Step 5

To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.