Family recipe, though it may be from a newspaper.
The frosting and cake meld together deliciously. I associate this cake with summer picnics and movies on the lawn. It is a very quick cake; if using a jelly roll pan, it takes about 35 minutes from start to finish.
Preheat oven to 400° F.
Mix together in a big bowl:
- 2 C Flour, sifted
- 2 C Sugar
Bring to a boil in a saucepan:
- 1 stick Margarine (1/2 cup butter)
- 1/2 C Oil or shortening
- 4 Tbso. Cocoa
While still hot, pour over the flour and sugar mixture.
Then add in all remaining ingredients:
- 2 Eggs
- 1 C Cold water
- 1/2 C Buttermilk
- 2 tsp. Cinnamon (optional)
- 1 tsp. Baking soda
- 1 tsp. Vanilla
- Dash of Salt
Bake in a 18 x 21 x 1 in. pan (a.k.a. jelly roll pan) for 20 minutes,
OR Bake in a 9 x 13 x 2 in. pan for 35-40 minutes.
Cake is done when a knife comes out clean.
Make frosting 5 minutes before the cake is to be done.
Bring to a boil:
- 1 stick Margarine (1/2 C butter)
- 4 Tbsp. Cocoa
- 6 Tbsp. Milk
Remove from heat and beat in:
- 1 pound Powdered sugar (about 4 cups)
- 1/2 C Nuts (walnuts or pecans)
Spread hot frosting on hot cake.