Texas Chocolate Cake

This cake is absolutely delicious. It's the best chocolate sheet cake I've ever had. And my family makes it vegan! I have made this for friend's birthdays, get togethers, and perfect for a weeknight dessert. I have had several people tell me they couldn't believe how good it was and that it was vegan! And believe it or not, it's easy!

This week at my church homegroup, we had a cookout. Everyone brought something. Chips, hot dogs, veggie burgers, watermelon, fruit salad, cookies, and I brought this lovely cake. There were leftovers, so I dropped off a piece for everyone at work. They all loved it. I got the recipe from my mom. And I will pass it on to you...

Texas Chocolate Cake
  
Cake:
      2 C. sugar
      2 C. flour
      1 stick margarine 
      3 1/2 T. cocoa powder
      1 C. water
      1/2 C. crisco
      1/2 C. buttermilk (I use soy/rice milk with 1 1/2 t. apple cider vinegar, let it sit 5 minutes before using)
      2 eggs (I use Ener-G egg replacer)
      1 t. baking soda
      1 t. vanilla extract

Frosting:
      1 stick margarine
      6 T. milk (or less) (I use soy/rice)
      3 1/2 T. cocoa powder
      1 1b. powdered sugar
      1/2 C. walnuts, chopped

In a bowl, mix together sugar and flour. 
In a saucepan, bring to a boil: margarine, cocoa, water and crisco. Once melted, pour over dry ingredients. Beat and then add in buttermilk, eggs, soda, and vanilla. Mix well. Pour in a greased and floured 9x13" pan. Bake 400°F for 20 minutes or until done. Allow to cool before icing.

To make frosting, in a saucepan, bring to boil: margarine, milk, and cocoa. Mix well with a whisk. Remove from heat. Add powdered sugar and walnuts. Add more soy if needed. I like to start with less and add more if needed. You shouldn't need more than 6 T. If it seems to runny, add more powdered sugar. 

Starbucks cake drop off :)

 Give it a try. Yum yum..

Chef Teebs