Texas Sheet Cake

I love this cake! It's a moist chocolate cake, but no thicker than a brownie. That way, you don't feel near so guilty if you sneak back into the kitchen for an extra slice! This cake travels well and is a great dessert to take for a big family picnic. Now for ME, I love nuts! However, there are some members of my family who don't. So when I make the frosting, I don't add the nuts. Instead, I sprinkle the nuts on half of the cake and pour the frosting over.

Cake Ingredients:
2 cups flour
2 cups sugar
1 stick butter
1/2 cup oil
1 cup water
4 tbs. cocoa
2 eggs
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. baking soda
1/2 cup buttermilk (yes, the fake kind where you add a little vinegar to regular milk works well too)

Preheat oven to 350 degrees. Mix flour and sugar in a mixing bowl. In a med. size pot, bring butter, oil, water and cocoa to a boil. Pour over the flour mixture and blend well. I like to use my Kitchen Aid for this. Stir in eggs, cinnamon, vanilla, baking soda and buttermilk and blend well. Pour batter onto an ungreased cookie sheet WITH A RIM. Bake for 20 minutes or until done. 5 minutes before you take the cake out of the oven, start making the frosting.

Frosting Ingredients:
1 stick butter or margarine
4 tbs. cocoa
6 tbs. milk
1 lb. powdered sugar
1 tsp. vanilla
1/2 cup chopped walnuts, if desired

Combine butter, cocoa and milk in a sm. pot and bring to a boil, stirring so as not to stick. Combine the rest of the ingredients and mix well adding nuts. Pour over cake and spread to cover. Let cool, slice and serve.