This Texas Sheet cake is light, moist and addicting! The recipe is an easy follow and bakes the best in a typical 11x15 jelly roll pan.

Ingredients
Cake:
2 eggs
1/2 cup buttermilk or sour milk
1 teaspoon vanilla
1 teaspoon baking soda
2 cups sugar
2 cups all purpose flour
1/2 teaspoon salt
1 cup margarine
1 cup water
1/4 cup cocoa

Icing:
1/2 cup margarine
1/2 cup cocoa
6 tablespoons milk
4 cups powdered sugar
1 teaspoon vanilla
1-2 tablespoons of hot water (if needed)

Directions
In a small bowl, beat eggs, milk, vanilla and baking soda. In a separate large bowl, sift together sugar, flour and salt.

In a small saucepan, boil margarine, water and cocoa.

Pour egg mixture and chocolate mixture into dry ingredients; mix well. Batter will be thin and warm.

Pour into greased 11x15 (or 11x17) jellyroll pan. Bake at 375 degrees for 20-22 minutes. Insert toothpick near center, if it comes out clean or crumbly the cake is done. Ice cake while slightly warm.

For the icing, lightly boil margarine, cocoa and milk. Add powdered sugar and vanilla; beat until smooth.



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