| 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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