Submitted by Chris Fowler
Originally in the 1991 cookbook
When I (Chris Fowler) was a teenager, Grandma Cady lived with us in the Lynnwood house for several years. I remember one Sunday she was puttering around the kitchen trying out a recipe she found in a woman’s magazine (this would be the late 1970’s). That recipe turned out to be Texas Cake, and was a resounding success and soon became a staple at Cady family get-togethers.
2 cubes margarine
4 tbsp cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 cup buttermilk
1 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla
- Heat oven to 400 degrees F.
- In pot, mix margarine, cocoa and water and bring to boil.
- Pour flour and sugar into pot and mix well.
- Add remaining ingredients and mix well.
- Pour into a well greased and floured cookie sheet. Bake 20 minutes.
1 cube of margarine
4 tsp cocoa
6 tbsp milk or cream (1/4 cup + 2 tbsp)
1 box sifted powdered sugar
- In same pot, add margarine, cocoa, and milk. Boil for 2 minutes.
- Add powdered sugar. Beat until smooth and creamy.
- Add lots of nuts (if desired) and spread over the warm cake.
Delicious with vanilla ice cream, too.