Texas Sheet Cake

This cake is so moist and delicious! The recipe is very easy and will become a family favorite for years to come. There is just a hint of cinnamon in the recipe that gives it a very interesting twist.

RECIPE: For the cake:
2 cups all purpose flour
2 cups granulated sugar
1 t. baking soda
½ t. ground cinnamon
½ t. salt
¾ cup water
½ cup butter
¼ cup unsweetened cocoa
1 t. cider or white vinegar
1 t. vanilla; 2 large eggs

ICING:
6 T. butter
1/3 cup milk
¼ cup unsweetened cocoa
3 cups powdered sugar
2 t. vanilla.

1) Preheat oven to 375’.
2) Coat a 15”x 10” jelly roll pan with cooking spray, dust with 2 teaspoons flour.
3) In measure out 1 cup milk, add vinegar & stir. (we are making a buttermilk substitute)
4) In a large mixing bowl, combine flour, sugar, soda, cinnamon, & salt; stir well with a whisk.
5) Into a small saucepan, combine ¾ cup water, ½ cup butter, and ¼ cup cocoa, bring to a boil, stirring frequently. Pour into flour mixture and beat with a mixer at medium speed until well blended. Add milk, vinegar, 1 t. vanilla, and eggs; beat well. Pour into prepared pan; bake at 375’ for 17 minutes or until toothpick comes out clean. Cool on wire rack.
6) To prepare icing, combine 6 T. butter, milk & ¼ cup cocoa in medium saucepan; bring to a boil stirring constantly. Remove from heat, with your electric hand mixer, gradually in powdered sugar and 2 t. vanilla. Spread over hot cake. Cool completely. **if you do not have a 10” x 15” pan, you can use a 9” x 13” pan, bake at 375’ for 20-24 minutes.