Texas Sheet Cake

2 cups all-purpose flour
2 cups sugar
1/2 cup (1 stick) butter
1/2 cup shortening
1 cup strong brewed coffee or water
1/4 cup dark unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla

Frosting

1/2 cup (1 stick) butter
2 tbsp. dark cocoa
1/4 cup milk
3-1/2 cups un-sifted powdered sugar
1 tsp. vanilla

Preparation

In a large mixing bowl, combine the flour and the sugar. (I added the baking soda here)

In Heavy saucepan, combine the butter, shortening, coffee or water and cocoa. Stir and heat to boiling.

Pour the boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well with wooden spoon or electric mixer.

Pour into well buttered 17 1/2 by 11 inch jelly roll pan. Bake at 400 degrees for 20 minutes or until brownies test done in the center.

While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring all the time.

Mix in the powdered sugar and vanilla until frosting is smooth. Pour over the brownies as soon as you take them out of the oven. Cool cut into 48 bars.

Always good