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Preheat oven to 350 degrees. Combine margarine, oil, cocoa, and water in sauce pan. Heat until cocoa is melted.
Combine flour, baking soda, sugar, milk, eggs, cinnamon, and vanilla in a large bowl. Combine with first mixture.
Pour batter into a greased 12-by-18-inch cake pan. Bake 20 to 25 minutes. Five minutes before the cake is done, prepare the icing. Let cake cool before you add the icing.
Addtional notes from Mario: Baking in a ceramic baker is best; serve from the bake pan and after you ice your cake encircle the edge of the cake with pecan halves.
Addtional notes from Mario: Baking in a ceramic baker is best; serve from the bake pan and, after you ice your cake, encircle the edge of the cake with pecan halves. Also, in my experience, making this cake with butter instead of margarine (frosting included) makes for a more delicious version.
HI yes, it can be made in a bundt pan however... applying the icing is more challenging since it tends to "flow" more than regular icing.
Mario
Living Today
Martha Stewart Living Radio
can this be made in bundt pan, removed and iced???
We have been making this cake for years in our family but we call it Texas Sheet Cake or just Texas Cake. It is the most decadent chocolate cake and everyone's favorite for get togethers. It serves a lot of people because it is so rich that the servings need to be small. It can be baked in a 9-by13 inch cake pan also. Add a scoop of homemade vanilla ice cream and you are in heaven!