Grandma Lenon's Texas Sheet Cake

Ingredients

• Texas Sheet Cake
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup shortening
• ¼ cup unsweetened cocoa powder
• 1 cup water
• 1 teaspoon baking soda
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk
• Vanilla Icing
• 2¼ cups powdered sugar, measured then sifted
• 3 tablespoons unsalted butter, softened
• 3 tablespoons milk
• 1 teaspoon pure vanilla extract
• 3 drops food coloring in your preferred color, optional

Instructions

1. 

   1

   Prepare the oven and pan. Preheat the oven to 400°F. Thoroughly grease and flour a 13 × 18-inch low-sided rimmed baking sheet.

2. 

   2

   Combine the flour and sugar. In a large mixing bowl, whisk together the flour and granulated sugar until evenly combined.

3. 

   3

   Prepare the cocoa mixture. In a medium saucepan, combine the shortening, cocoa powder, and water. Bring the mixture to a boil over medium heat, stirring until smooth.

4. 

   4

   Finish the cake batter. Pour the hot cocoa mixture over the flour and sugar, then mix well. Add the baking soda, eggs, vanilla, and buttermilk. Mix just until the batter is smooth and evenly combined.

5. 

   5

   Bake and cool the cake. Pour the batter into the prepared baking sheet and spread it evenly to the edges. Bake for 20 minutes, or until the center springs back lightly and a toothpick inserted near the center comes out clean or with a few moist crumbs. Allow the cake to cool for about 15 minutes.

6. 

   6

   Make the icing and frost the cake. Beat the softened butter, vanilla, and about half of the sifted powdered sugar together. Add the milk and remaining powdered sugar, then beat until smooth and spreadable. Mix in the food coloring, if using. Spread the icing evenly over the slightly warm cake and allow it to set before slicing.