TEXAS SHEET CAKE

This recipe is an old standard of mine – no idea where I got it, but I’ve been making it forever.  Always always a HUGE hit!

2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup shortening
1 cup coffee, strong brewed
1/4 cup unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla extract

Frosting
1/2 cup butter
2 TBSP cocoa
1/4 cup milk
1-1/2 cups powdered sugar
1 tsp vanilla extract

Preheat oven to 400 degrees F and lightly grease an 11 X 17 inch baking pan. In a large mixing bowl, combine 2 cups flour and 2 cups sugar.

In a heavy saucepan, combine 1 stick butter, 1/2 cup shortening, 1 cup coffee and 1/4 cup cocoa.  Stir and heat to boiling.

Pour boiling mixture over flour and sugar in the bowl and stir.

Add the 1/2 cup buttermilk, 2 eggs, 1 tsp baking soda and 1 tsp vanilla.  Mix well with a spoon or mixer.

Pour into a greased 11x17 or 9x13 pan.  Bake at 400 degrees F for 20 minutes or until it tests done.

While the cake bakes, prepare the frosting.  In a saucepan, combine the 1 stick butter, 2 TBSP cocoa and 1/4 cup milk.

Heat to boiling, stirring.  Mix in the 1 1/2 cups powdered sugar and 1 tsp vanilla until smooth.

Pour warm frosting over the cake as soon as you take it out of the oven.  Cool and then cut into ~ 48 bars.  Freezes well.

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