Texas Sheet Cake

Nov 8

Nov 10

I’m interested in making this because it sounds really delicious. The cake is baked in a large rectangle pan and the icing/topping is put on while the cake is hot, so it must melt into the cake. Yummmm.

Texas Sheet Cake

1 cup oleo

1 cup water

4 tablespoons coco

2 cups flour

2 cups sugar

1/2 teas salt

1/2 cup sour cream [1/4 pint]

1 teas baking soda

2 eggs

Combine oleo, water & coco in sauce pan heat to boiling, remove from heat, add flour, sugar, salt, beat until well mixed, add sour cream, soda, eggs. Mix till blended. Pour into greased 15 x 11 x 1 1/2 pan. Bake 22 minutes 375.

Topping

1 stick oleo

6 tablespoons milk

3 tablespoons coco

Heat to boil until bubbling

1 lb confectioners sugar

1 teas vanilla

1 cup nuts

Beat, add nuts, pour over cake while hot!

 

8 thoughts on “Texas Sheet Cake

    • I always remember a time as a kid I was baking by myself and I wasn’t sure what oleo was – I ended up calling Diane B’s mom because I knew she would know! :-)

  1. Question: What is oleo. Is it margarine? I’m from Canada and we don’t have oleo here.

    Dianne Lisell

    Sent from my iPhone

  2. Yup, my mom would know what oleo is. My dad can even tell stories of getting margarine at the store with food coloring tablets to mix in because it was too pale and no proper housewife would put pale butter/oleo on her table. Guess who got to mix in the food coloring tablets?

  3. I’ll never forget the first time I saw one of my distant Canadian relatives (all of my Mothe’rs side were from Canada) bring out a pound of oleo. When she started mixing in that little tab of yellow I went to my Mother and quitely asked her why “that lady” (didn’t really know her that well) was putting that “yellow thingy” into some lard!! Back in those days many people cooked with lard and I thought that was what she was doing!! Now we know just how damaging lard can be to our bodies…does anyone still use it? Or even KNOW what it is?? Lol

  4. Many people do indeed know lard and use it lavishly at times; I use it for pie crusts (never butter!) and sometimes in biscuits. Lard’s made something of a comeback over the last few years, because it’s a natural product, unlike margarine, and because seeking out the really good stuff is a way to support small-scale farming. If anything should get a bad name, it oughta be margarine.

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