Although The Olive Oil Desserts Cookbook is completely edited, occasionally we have found a few typos and mistakes. Listed below are the corrections. Please print and place inside your cookbook. I apologize for the inconvenience.

Inconsistencies beyond belief were discovered in this recipe after printing. Please accept my apologies and this corrected recipe for page 44.

(the below recipe completely replaces the original)

Good Ole Texas Sheet Cake

INGREDIENTS
2 cups .................. all purpose flour
2 cups................... granulated sugar
¼ cup................... cocoa powder
1 teaspoon............ baking soda
½ teaspoon..........  salt
¾ cup................... pure olive oil
½ cup................... low-fat buttermilk
2 large.................. eggs, beaten
1 teaspoon............ pure vanilla extract
1 teaspoon............ butter extract
1 cup.....................hot water

Frosting
¼ cup................... pure olive oil
½ cup................... buttermilk
4 tablespoons....... cocoa powder
1 teaspoon............ pure vanilla extract
1 pound................ powdered sugar (4 cups)
1 cup.....................pecans or coconut,
finely chopped (optional)

PREPARATION
1. Preheat oven to 400°F. Coat one 18x12-inch
jelly roll pan with olive oil cooking spray and
set aside.

2. In mixing bowl combine flour, sugar, cocoa,
baking soda, and salt. Set aside.

3. In mixer bowl, add olive oil, buttermilk, eggs and vanilla & butter extracts, Mix on medium
speed for about one minute.

4. Slowly add one cup of hot water, and blend
until combined.

5. Add flour mixture, and mix on low speed for
1-2 minutes or until well blended (batter will be watery).

6. Pour onto prepared jelly roll pan, and bake
for 20 minutes or until top springs back when
touched. Remove and frost immediately.

Frosting Preparation
1. In a saucepan, over medium heat, combine
olive oil, buttermilk, and cocoa. While stirring,
bring to a low boil.

2. Remove from heat, add vanilla and powdered
sugar. Mix until smooth. Spread evenly
over hot cake.

3. Sprinkle with chopped pecans or coconut.