The Easy Win! Texas Sheet Cake-TXSC

I'm going for so easy, I didn't crop nor care about my shadow on the image. 

I've made macarons 8 or maybe 10 times in the last few weeks. They are fussy. I don't even want to write about them. 

Yes, I was marginally successful. Actually, I got it right more than I got it wrong, but boy how the littlest variations can make a huge difference in the outcome. 

Anyway, sad but true, we are sick of them. I suppose I mean "We" as in the royal, the team, the folks I work with and with whom I share my baking. Of course they'd never out right demand it but cake was mentioned, like, "I'm ready for cake." "When's the next birthday?" I infer a lot, but they implied. I'm sure. 

American Cake has a Texas Sheath Cake, their words, not mine. A variation of a TX Sheet Cake that's done in a 9x13 with cinnamon. Sheet cake is the epitome of ease, and this cake bangs out the flavor. I'm used to making a skinny TXSC in a half sheet pan, but the recipe called for a smaller pan. And while I'll vary a few things in an American Cake recipe because I have to, I'm trying to keep close to the writing as is reasonable. Like I used margarine instead of butter Margarine because I'll bet 80% of the time that's what homemakers used and all my butter was frozen.

RECIPE

2 cups sugar

2 cups flour 

1 cup butter or margarine

1 cup water

1/4 cup cocoa powder

1 teaspoon baking soda

2 eggs

1/2 cup buttermilk

1 teaspoon cinnamon

1 teaspoon vanilla

400 degree oven. Spray a 9x13 inch pan thoroughly with cooking spray. In the bowl of your mixer combine the flour and sugar. In a pot on the stove combine the butter or margarine, water and cocoa. Bring to a simmer and assure the fat is melted. Pour the hot into the flour/sugar and stir to combine. Add the baking soda to the buttermilk and eggs, pour that into the batter. Add the cinnamon and vanilla. Pour into the prepared pan and bake 25 ish minutes. 

Start to prepare the icing when the cake has 5 minutes to go. 

3 3/4 cup powdered sugar

1/2 cup margarine (1 stick) 

1/3 cup half & half

1/4 cup cocoa

1 teaspoon vanilla 

Put the sugar in the mixing bowl. In a pot bring the fat, dairy and cocoa together, boil for 2 minutes while stirring. Pour into the powdered sugar, add the vanilla and stir until there are no lumps. It should be pourable, but not too loose. Pull the cake from the oven and pour the icing on top. Spread it immediately, work quickly. Let sit one hour before serving.