I had a few requests for/questions about the Texas Cake I mentioned last week. This recipe goes under many names and has several variations, but for our money it's the best chocolate cake ever and so that MUST mean it's TEXAS Cake :-) Here's our version:

Texas Cake

CAKE:

2 cups sugar
2 cups flour
1/2 teaspoon salt
1/2 cup butter
1/2 cup shortening
1 cup water
4 tablespoons cocoa
1/2 cup sour milk* or buttermilk
2 eggs
1 tablespoon vanilla
1 teaspoon baking soda

FROSTING:

1/2 cup butter
4 tablespoon cocoa or 1 1/2 unsweetened chocolate squares
1/3 cup milk
1 box (1 lb) powdered sugar
1 cup pecans, chopped (opt.)
1/4 teaspoon vanilla

Cake: In large bowl, mix together sugar, flour, and 1/2 t. salt. Set aside.

In small saucepan, bring to boil the butter, shortening, water, and cocoa. Pour over flour and sugar mixture. Add sour milk (or buttermilk), eggs, vanilla, and baking soda. Mix well.

Pour into greased jelly-roll style cookie sheet or 13 x 9 pan. Bake at 400 for 20-25 min. for sheet or approx. 30 min. for 13 x 9.

Frosting: About 5 minutes before cake is done, bring to boil the butter, cocoa, and milk. Remove from heat and add the powdered sugar, nuts, and vanilla. Beat well.

Spread frosting on cake while still warm.

In true Warren style we prefer to eat this cake cold, so we refrigerate it as soon as we can. And we often double this recipe and bake it in our giant Wilton sheet cake pan.

*To sour milk, add 1 t. lemon juice to 1/2 cup milk and let sit at room temperature for 20 min.

Labels: Food