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A co-worker used to make this for carry-ins. It was quite popular.
Texas Sheet Cake
2 cups granulated sugar
2 cups flour
1/2 cup margarine
1/2 cup solid shortening
4 tablespoons cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
Icing (recipe follows)
Sift together the sugar and flour. Combine margarine, shortening, cocoa and water in a saucepan. Bring to a rapid boil, then pour over the flower-sugar mixture. Stir well. Add buttermilk, eggs, baking soda and vanilla. Mix well. Pour batter into a greased jelly roll pan. Bake at 400 degrees for 20 minutes.
Five minutes before cake is done, prepare icing. Spread on cake while it is still hot and in the pan.
Icing
1/2 cup margarine
4 tablespoons cocoa powder
1/3 cup milk
1 box (16 oz.) confectioners sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Combine margarine, cocoa and milk in saucepan. Cook over low heat until margarine melts. Bring to a boil. Remove from heat and add confectioners sugar, vanilla and pecans. Beat well. Use to ice cake as directed.
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