An occasional series in which staff members share a recipe that we turn to time and again: Another invitation to a summertime barbecue and I'm asked to bring dessert, again. I don't know when I became the official baker among my relatives, friends and co-workers. I'm routinely asked to

Directions: For the cake: Preheat the oven to 375 degrees. Have ready a lightly greased jellyroll pan or 1-inch-deep rimmed baking sheet (15- by 10-inch size will work). In a medium saucepan over medium heat, combine the butter, water and cocoa powder and bring just to a boil. Remove from the heat

TEXAS SHEET CAKE 2 cups sugar 2 cups flour 2 sticks margarine 4 tablespoons cocoa 1 cup cold water ½ cup buttermilk ½ teaspoon cinnamon 1 teaspoon vanilla 2 eggs, beaten 1 teaspoon soda Sift sugar and flour together and set aside. In a saucepan, mix margarine, cocoa and cold water.

Texas Sheet Cake 1-1/4 cups margarine 1/2 cup cocoa 1 cup water 2 cups flour 1-1/2 cups brown sugar 1 tsp. baking soda 1 tsp. ground sinnamon 1/2 tsp. salt 14 oz. can sweetened condensed milk 2 eggs 1 tsp. vanilla 1 cup powdered sugar 1 cup chopped nuts Heat oven to 350. In small saucepan melted 1

Instructions for Texas Sheet Cake Preheat oven to 350 degrees. Bring to a boil margarine, cocoa and water. In a large bowl, combine flour, sugar, baking soda, and salt. Add the hot mixture to the dry ingredients and combine. Then add eggs and sour cream. Pour into 9x13 in. jelly roll pan and bake

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from