Texas Sheet Cake

Ingredients:

1/2 cup butter

1/2 cup shortening

4 Tablespoons cocoa

1 cup water

1/2 teaspoon salt

1/2 cup milk

1/2 teaspoon lemon juice

2 eggs

1 teaspoon vanilla

2 cup flour

2 cup sugar

1 teaspoon baking soda

Frosting:

1/2 cup butter

4 Tablespoons cocoa

6 Tablespoons milk

3 3/4 cups powdered sugar

Grease a jelly roll pan and turn on oven to 375^oF.

In a medium bowl, mix 2 cups flour, 2 cups sugar, 1 teaspoon baking soda.  Set aside.

In a measuring cup, measure 1/2 cup milk.  Add 1/2 teaspoon lemon juice and stir softly.

Set aside.

In a saucepan combine 1/2 cup butter, 1/2 cup shortening, 4 Tablespoons cocoa, 1 cup water and 1/2 teaspoon salt.  Mix on medium heat, bring to a boil, take off heat and pour into flour mixture.

Stir.

Stir in milk.  Once mixed, add 2 eggs and 1 teaspoon vanilla.  Mix until smooth.

Pour into greased pan and bake 12-15 minutes.

While baking, put 1/2 cup butter, 4 Tablespoons cocoa, 6 Tablespoons milk in saucepan.

Remove cake from oven when done and set aside.  Put saucepan on medium heat, stir until boiling.

Pour saucepan mixture into blender with 3 3/4 cups powdered sugar.  Mix until smooth.

Pour over warm, not hot cake.  As frosting starts to run to edges, pull back with spatula until

frosting starts to set and will run slowly to edge and not puddle.

Let set for at least 30 minutes.  Serve.