This was the first of many recipes I have received from Grandma Nonny. Daddy and I were just dating and when we had dinner at Nonny’s, this cake was a show stopper! I immediately asked for the recipe. It’s moist on the inside, slightly crisp on the outside and divine everywhere in between!
(This is the actual email from Nonny.) Thursday, August 13th, 2009
This cake was good the first night, but it was much better the second day, and what was left on the third day was possibly the best cake I have ever eaten. It just kept getting better and better. Next time I will make it a day ahead of time before I want to serve it. It is Texas Sheet Cake — not Sheath like I thought it was called. Oh, well.Texas Sheet CakeCake2 cups granulated sugar2 cups all-purpose flour1/3 teaspoon salt1/2 cup (1 stick) butter or margarine1/2 cup vegetable oil1 cup water3 tablespoons cocoa powder2 eggs, beaten1/2 cup buttermilk1 teaspoon baking soda1 teaspoon vanilla extractFrosting1/2 cup (1 stick) butter or margarine, softened6 tablespoons milk4 tablespoons cocoa powder1/2 cup creamy peanut butter (optional) — I did not use in the cake I made1 (16-ounce) box confectioners sugar1 teaspoon vanilla extract**Note from Mommy – I added chopped pecans because pecans make everything betterFor the cake preheat the oven to 350 degrees. In a large mixing bowl mix together the sugar, flour, and salt. In a saucepan over medium heat mix the butter, oil, water, and cocoa powder. Bring to a boil. Pour this over the sugar mixture. Add the eggs, buttermilk, baking soda, and vanilla. Mix with a spoon. Pour into a greased and floured 9×13 inch pan. Bake for 30 minutes.For the frosting, in a saucepan on medium heat combine the butter, milk, and cocoa powder. Heat until boiling. Remove from heat. Stir in the peanut butter if desired. Add the confectioners sugar and vanilla. Pour over the hot cake.I hope you enjoy it.Julie Brants