| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes | 24 | Servings | |
INGREDIENTS
| —–Melt Together—– | ||
| 1/2 | c | Margarine |
| 1 | c | Water |
| 1/2 | c | Oil |
| 3 | tb | Cocoa —Mix—– |
| 2 | c | Flour |
| 1 | ts | Baking soda |
| 2 | Eggs | |
| 2 | c | Sugar |
| 1 | ts | Vanilla |
| 1/2 | c | Sour milk or buttermilk —Frosting—– |
| 1/2 | c | Margarine; melted |
| 3 1/2 | tb | Cocoa |
| 1 | c | Nuts; chopped |
| 5 | tb | Milk |
| 1 | lb | Powdered sugar |
| Chocolate chips or coconut (optional) |
INSTRUCTIONS
Pour into greased and floured sheet pan (approx. 10 x 15). Bake at 400 F for 15 minutes. Frost as soon as cake comes out of the oven. NOTES : This is a good recipe and it can be altered to make a plain white sheet cake. Just omit the cocoa in both the cake and frosting, and add butterscotch chips to the frosting. Recipe by: Dorothy Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Sep 6, 1997
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