Texas Chocolate Sheet Cake
2 cups of flour
2 cups of sugar
2 sticks (8 ounces) margarine; cut up
1/3 cup unsweetened cocoa powder
1/2 cup buttermilk or sour cream
2 eggs
1 teaspoon baking soda
2 teaspoons vanilla
Chocolate Pecan Icing (see below)
Preheat oven to 375° F. Grease a 10×15 inch jelly roll pan.
In a medium bowl, combine flour and sugar; set aside. In a medium saucepan, mix together margarine, cocoa, and 1 cup water. Heat to boiling over medium heat, stirring often. Pour over flour and sugar mixture. Add buttermilk, eggs, baking soda and vanilla, and mix well. Turn batter into prepared pan.
Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Immediately frost top of hot cake with Chocolate Pecan Icing
Let cool, then cut into 48 squares.
Chocolate Pecan Icing:
1 Stick (4 ounces) margarine softened
1/4 cup unsweetened cocoa powder
1/3 cup milk
1 (1-lb.) box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans
In a medium bowl, beat together margarine, cocoa and milk with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add powdered sugar and vanilla and beat on high speed until well blended stir in pecans.
48 square pieces of cake
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