Chocolate Sheet Cake

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.

Cake

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.

Frosting

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.

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