For folks who grew up in my county, the Autumn Glory Festival is a big deal. It’s our hometown’s unofficial homecoming, and people who don’t even come home for Christmas come to it. For years, our extended family has gathered for the Grand Feature Parade. It’s small-town celebration at its finest: Shriners driving funny cars, lines of tractors, local high school bands, and everyone you ever went to school with all in one place. My Granny used to live on the parade route, so we were all set…till she moved. Now we get together at Nana’s house and all walk down together. This year there were 30 of us and it was loud, chaotic, and completely joyous. Everyone has the standard dishes they bring to feed the brood. Mom brings sloppy joes, Mindy brings potato soup, Tammy brings chili, Missy brings drinks, and I bring whatever I feel like making as long as it’s dessert! This year, I brought Pumpkin Pie Dip and my Granny’s Texas Sheet Cake. I smiled when I read the recipe because not only did it call for oleo, but it said it served 48…yeah, not in my family.
Granny’s Texas Sheet Cake
2 sticks butter (She said oleo. Nope.)
1/4 c. cocoa
1 c. water
Bring above to a boil. Cool somewhat (!) and add to
2 c. flour
1 tsp. baking soda
2 c. sugar
1 tsp. salt
2 eggs
1/2 c. sour cream
Bake in a greased jelly roll pan (11x17x1) at 375 degrees for 20-22 minutes. Let cool before frosting with the recipe that follows.
Icing
1 stick butter
6 T. milk
1/4 c. cocoa
Bring to boil and add 1 box (approximately 3.5 cups) powdered sugar and 1 tsp. vanilla. Ice cake and (these are Granny’s directions) sprinkle with chopped nuts or 48 pecan halves in each square you cut. Personally, I just sprinkled with fall sprinkles and candy corn.
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