Texas Cake

CAKE:

• 1/2 Cup Oleo (2 sticks)
• 1/2 Cup Unsweetened Cocoa
• 1 Cup water
• 2 Cups All-purpose flour
• 2 Cups granulated sugar
• 1/2 Cup Buttermilk ****
• 2 Large eggs, room temperature
• 1 tsp Baking SODA
• 1 tsp Vanilla
• 1/2 - 1 tsp Cinnamon, or to taste - optional (but I think it makes the cake!)

ICING:

• 1/4 Cup Oleo (1 stick)
• 1/4 Cup Unsweetened Cocoa
• 6 Tbsp Milk
• 1 Pound box of powdered sugar, sifted (3 1/4 - 3 1/2 cups)
• 1 tsp Vanilla
• 1/2 - 1 Cup chopped nuts, optional

1. CAKE:

1. 1.) Heat just until oleo melts - the 2 sticks of oleo, the 1/2 cup of cocoa and the 1 cup of water,stirring to dissolve cocoa and mix ingredients together. Set aside.
2. 2.) Mix together the rest of the cake ingredients to blend. Add the chocolate mixture. Beat well. Pour into a greased, 10x15x2 inch jelly roll pan. (cookie sheet with sides) .
3. 4.) Bake in a preheated 350 degree F oven for 25 - 30 minutes. DO NOT OVERBAKE!

4. ICING:

1. 1.) 5 MINUTES before cake is done, heat icing ingredients to boiling in a large saucepan, stirring to combine. Remove from heat and Beat in powdered sugar. Add the vanilla. Stir in nuts if using.
2. 3.) Pour over hot cake, spreading quickly before icing sets up.

3. **** - if you do not have buttermilk on hand or do not want to buy it, just make your own from the following recipe:

1. 1/2 Cup milk
2. 1/2 TBSP white vinegar or Lemon Juice
3. Add vinegar to milk, stirring to combine. Let set 5 - 10 minutes (this will clabber the milk). Stir and add to mixture as directed for buttermilk.
4. Rule of thumb - 1 TBSP white vinegar or Lemon Juice to 1 cup milk. ie - 1/2 TBSP to 1/2 cup, 1/4 TBSP to 1/4 cup. It works the same way going up - 2 TBSP to 2 cups, etc.
5. I do this because we do not drink buttermilk in my house.
6. You can also buy the buttermilk powder which works well and keeps forever, but is more expensive than clabbering your own milk.
7. You can use the same formula if a recipe calls for sour milk.