Friday, August 21, 2009

Hiker's Cake

My husband and 3 others left last Friday for a 50 mile hike/backpacking trip in the Sierras. They were suppose to arrive home tomorrow. I received a very surprising call last night that they were off the mountain. They have put in a request for  my Texas Sheet Cake.  So, I'm up early this morning baking. I have a busy day planned.  Texas Sheet Cake has been around for years and years.  I've discovered that there are some different versions.  Mine has cinnamon in it which I think makes all the difference. 

Sift the powdered sugar to try to alleviate lumps.

4 T cocoa
2 c flour
2 c sugar
1 stick margarine
1/2 c shortening
1 c water
2 eggs
1/2 c sour milk*
1 tsp cinnamon
1 tsp vanilla
1 tsp soda

Mix water, shortening, cocoa and margarine in a pan.  Bring to a boil.  Pour over flour and sugar.  Beat well, add eggs, milk, cinnamon, vanilla and soda.  It makes a thin batter.  Pour into a cookie sheet/jelly roll pan and bake for 20 minutes at 400 degrees.  

* 1-1/2 tsp lemon juice + 1/2 c milk = sour milk  (white vinegar works too)

1 stick margarine
4 tsp cocoa
6 T milk
1 lb pwd sugar
1 tsp vanilla
1 c pecans (optional)

5 minutes before cake is done put margarine, milk and cocoa in pan and bring to a boil. Remove from heat, add sugar, vanilla and nuts. Pour over cake right from the oven.  OR chill until thicker consistency and spread on cooled cake. This is the way I do it, yummy!


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