Ole Texas Sheet Cake
Recipe provided Micki Sannar
2 C ALL PURPOSE FLOUR
2 C GRANULATED SUGAR
1/4 C COCOA POWDER (DUTCH MILLED IS BEST)
1 TSP BAKING SODA
1/2 TSE SALT
3/4 C PURE OLIVE OIL
1/2 C LOW=FAT BUTTERMILK
2 LARGE EGGS (BEATEN)
1 C HOT WATER
FROSTING
1/4 C PURE OLIVE OIL
1/2 C BUTTERMILK
4 TBSP COCOA POWDER
1 TSP PURE VANILLA EXTRACT
1 LB POWDERED SUGAR
1 C PECANS OR COCONUT (FINELY CHOPPED) (OPTIONAL)
CAKE PREPERATION:
1. Preheat oven to 400 F. Coat one 18x12 inch jelly roll pan with olive oil cooking spray and set aside
2. in mixer bowl, combine flour, sugar, cocoa, baking soda, and salt. set aside
3. in mixer bowl, add olive oil, buttermilk, eggs and vanilla and butter extracts. Mix on medium speed for about one minute.
4. add flour mixture and blend on low speed for 1-2 minutes or until well mixed.
5. with mixer on low speed slowly add one cup of hot water and blend until well combines (tatter will be watery)
6. pour into prepared jelly roll pan. bake for 20 minutes or until top springs back when touched. remove and frost immediately.
FROSTING PREPERATION:
1. IN A SAUCEPAN OVER MEDIUM HEAT, COMBINE OLIVE OIL, BUTTERMILK AND COCOA. WHILE STIRRING TO A LOW BOIL.
2. REMOVE FROM HEAT AND ADD VANILLA AND POWEDERED SUGAR. MIX UNTIL SMOOTH. SPREAD EVENLY OVER HOT CAKE.
3. SPRINKLE WITH CHOPPED PECANS OR COCONUT.))
