2 c. all-purpose flour
2 c. sugar
1/2 tsp. salt
1 c. (2 sticks) butter
1 c. water (I use Coffee unless using Strawberry Quick)
3 tbsp. cocoa (or Nestle Quick)
2 eggs, beaten
1 tsp. baking soda
1/2 c. buttermilk
1 tsp. vanilla

Sift together flour, sugar, and salt. In a saucepan, put butter, water (Coffee), and cocoa. Bring to a boil and pour over the flour and sugar mixture. In another bowl, mix eggs, baking soda, buttermilk and vanilla. Add to above mixture and mix well. Bake in a greased and floured (Instead of flour I use either more Cocoa or Quick depending on what I used in the Recipe) shallow pan, 15 1/2 x 10 1/2 x 1-inch. Bake 20 minutes at 350°F.

CHOCOLATE ICING FOR TEXAS SHEET CAKE:

1/2 c. (1 stick) butter
3 tbsp. cocoa (or Nestle Quick)
6 tbsp. milk
1 (1 lb.) box powdered sugar
1 tsp. vanilla

Start icing the last 5 minutes cake is baking. Mix butter, cocoa and milk in saucepan. Heat over low heat. Do not boil. Remove from heat and add sugar, and vanilla. Mix well. Frost cake as soon as removed from oven.

Alternative; you can use Nestle Quick Chocolate/Strawberry in place of the Cocoa which is darker... You can also Add Nuts Pecans/Walnuts or whatever you like in the Icing or sprinkle on top after you Ice your cake.

For the Cocoa I prefer to use Ghirardelli, Droste or Valrhona.

Submitted by: Darin Estill