Texas Chocolate Sheet Cake (easy)


2 c. flour
2 c. sugar
1/2 tsp. salt
3 - 4 Tbs. cocoa
1 stick margarine
1/2 c. shortening
1 c. water
2 beaten eggs
1 tsp. soda
1/2 c. buttermilk
1 tsp. vanilla

Sift together into bowl the flour, sugar, and salt. Place margarine, shortening, water, and cocoa into pan and bring to a boil. Pour over flour mixture. Mix together well the eggs, soda, buttermilk, and vanilla, and add to other mixture. Put into a greased and floured 13 x 9 pan. Bake at 350 for 25 - 30 minutes or until top springs back. Do not overbake. When you take the cake out of the oven start the icing.


1 stick margarine
3-4 Tbs. cocoa
6 Tbs. milk (not buttermilk)
1 box powdered sugar, sifted
1 tsp. vanilla
1 cup (approx) coarsely chopped pecans

Mix margarine, cocoa and milk; bring to boil. Mix in powdered sugar and vanilla. Pecans can be mixed in at this time, or later. While cake is still hot in pan, pour the hot icing over it. If you have not already added the pecans, sprinkle them over the top. It is the custom in our family to sprinkle only half the cake with pecans as not everyone likes them. (go figure)