Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 cups | Sugar |
| ½ cup | Butter |
| ½ cup | Shortening |
| 1 cup | Strong brewed coffee |
| ¼ cup | Unsweet cocoa |
| ½ cup | Butter |
| 2 tablespoons | Cocoa |
| ¼ cup | Milk |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 1 teaspoon | Baking soda |
| ½ cup | Buttermilk* |
| ½ cup | Milk* |
| 2 teaspoons | Vinegar or lemon juice* |
| 3½ cup | Powdered sugar |
| 1 teaspoon | Vanilla |
TEXAS CAKE FROSTING
Combine flour & sugar. In heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar. Add the buttermilk (*or substitute milk & vinegar), eggs, baking soda and vanilla. Mix well. Pour into a well buttered 17 x 11 jellyroll pan. Bake at 400 degrees for 20 minutes.
While cake bakes, prepare frosting.
In a saucepan, combine butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until is smooth and of a pouring consistency. Pour warm frosting over cake as soon as you take it out of the oven. Cool.
Submitted By TERRI WOLTMON MSG#: 168 Submitted By GAIL SHIPP On 02-15-95