| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cake | 8 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 2 | c | Sifted flour |
| 1 | Stick margarine | |
| 4 | tb | Cocoa |
| 1/2 | c | Shortening |
| 1 | c | Water |
| 1/2 | c | Buttermilk |
| 1 | ts | Soda |
| 1 | ts | Cinnamon |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 1 | Stick margarine | |
| 2 | tb | Cocoa |
| 3 | tb | Milk |
| 1/2 | ts | Vanilla |
| 1/2 | Box confectioner's sugar | |
| 1/2 | c | Chopped nuts |
INSTRUCTIONS
FROSTING Combine sugar & flour in mixer bowl. Bring to boil in saucepan the margarine, cocoa, shortening & water; pour over sugar & flour. Add remaining cake ingredients. Mix well (batter will be thin). Pour into 9x13-inch pan that has been greased & floured. Bake at 400 for 25 minutes. Boil margarine, cocoa & milk for frosting. Pour into bowl & add remaining ingredients. May have to add more powdered sugar to bring to spreading consistency. MRS J.W. (JEANNE) HEWITT PART 1 OF 2 From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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