Texas Sheet Cake

Harvey S. Tajiri, Class of 1962

(1) Sift together in large bowl and set aside:

• 2 cups flour
• 2 cups sugar
• ½ tsp salt

(2) Bring to boil:

• 2 sticks margarine
• 1 cup water
• 4 Tbsp cocoa (Hershey’s)

(3) In small bowl, beat together:

• 2 eggs
• ½ cup buttermilk (½ cup regular milk + 1½ tsp vinegar – let stand 5 minutes)
• 1 Tbsp vinegar
• 1 tsp vanilla
• 1 tsp baking soda

Add No. 2 and 3 and mix. Then add No. 1 and mix well with electric mixer. Pour into greased 12×18-inch cookie sheet (with 4 sides). Bake at 375 degrees for 20 minutes. This batter will be thin. Bake ONLY 20 minutes.

Icing: Bring to boil 1 stick margarine, 4 Tbsp Hershey’s cocoa and 6 Tbsp milk. To this add, using electric mixer, 1 box (4 cups) powdered sugar, 1 tsp vanilla, 1/2 cup chopped nuts.

Ice while hot (wait for cake to cool only 5 minutes). Cool and cut into squares.