Haven't made this in years & don't know why because it's so good. Nice that you can make it with just one pan & the jellyroll pan. TEXAS SHEET CAKE Cake: 2 cups flour 2 cups sugar Dash of salt 2 sticks margarine 1 cup water 5 TBL cocoa 1/2 cup buttermilk 2 eggs 1 tsp cinnamon 1 tsp baking soda 1 tsp vanilla Coil margarine, water & cocoa. Pour over mixture of flour, sugar & salt & stir rapidly. Add buttermilk, eggs, cinnamon, baking soda & vanilla. Bake on a large, greased jellyroll pan in a preheated 400° oven for 20 minutes - no more! (Test with a toothpick after 15 minutes.) While cake bakes, during last 5 minutes, make the icing.~~ Icing: 6 TBL milk 1 stick margarine 1 box powdered sugar 1 tsp vanilla 4 TBL cocoa 1/2 cup chopped pecans Melt margarine w/milk & cocoa & pour over powdered sugar. Add vanilla & nuts; mix well. Ice cake as soon as it comes out of the oven.~~

I think it might have been me looking for sheet cakes AND, most recently, sheetpan pies. Several times I've needed a Comfort Food dessert and thought about the "sheet" type that use to be served so frequently in the midwest picnics, parties and church socials. I'll add this one to my data base AND send it on to my Aunt who frequently needs such things for Church affairs.

Lindac - Thanks. I swear I responded to your post last night, but I don't know what happened to it. Yeah, I think it would be skinny, too. I love pumpkin sheet cake (never made it before either), but my co-worker is making a pumpkin bread pudding and I made pumpkin bread. What I decided to do in the end is to make a 9 x 13 gingerbread and a pan of apple crisp. Add to that 3 choco-cherry cakes and 2 dirt puddings, and I think we've got dessert covered!

I prefer rimless, shiny aluminum pans for cookies (I use almost 30-year old Rema Bakeware insulated pans - invented by a friend of mine, Margaret Logan). I use rimmed pans (insulated and non-insulated) for many other things, but not cookies. In fact, I have 3 different sizes of each of these pans to accommodate different uses and recipes. Avoid extremely thin pans because they seem to be the #1 reason for burned cookie bottoms and under-baked tops. Tip: if you already have thin pans, you can put 2 sheets together (one on top of the other and only bake on the top sheet) for added insulation if you tend to get burned cookie bottoms. Dark nonstick pans (such as Wearever) are also popular, but not without some changes to your finished cookies. Cookies baked on dark nonstick pans can be smaller than those baked on shiny aluminum. The cookie may be more rounded, tops and bottoms more browned - especially the bottoms. Bottoms of cookies may also be harder than using shiny aluminum pans. I've judged so many cookies at fairs over the years, I can tell you which kind of pan was used for baking. To me, there IS a huge amount of difference. Black surfaced pans bake faster because the dark color absorbs heat. The diameter of the cookies may be smaller and the cookie shape be more rounded. Choose cookie sheets that are at least 2-inches narrower and shorter than the inside dimensions of the oven, so the heat will circulate around them. I also suggest having at least 3 identical sheets (4 is even better - especially if you have a convection oven and bake more than one sheet of cookies at a time) , so you always have a cool sheet to load, and all the sheets will bake the same since they are the same. I nearly always line my pans with parchment paper, if for no other reason it makes clean-up so simple. There are a few cookies that are best baked on the sheet without parchment. I bought a lifetime supply of parchment paper from a restaurant supply store, and I cut each sheet in half for my pans. I reuse it for one baking session or day of baking, especially when making cookies. Otherwise, it gets tossed into the trash when I done with a baking session. -Grainlady