Shirley Mcginnis' Chocolate Cookie Sheet Cake
- 2 cups flour
- 2 cups sugar
- 1 stick oleo margarine (or butter)
- 1/2 cup Crisco
- 4 tablespoons cocoa
- 1 cup cold water
- 1/2 cup buttermilk
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 stick oleo margarine (or butter)
- 4 tablespoons cocoa
- 5 tablespoons milk
- 1 teaspoon vanilla
- 1 cup nuts, chopped
- 1 box powdered sugar
- Sift flour and sugar into a large bowl. Bring to a boil 1 stick oleo, Crisco, cocoa, and cold water. Pour this over the flour mixture and mix well. Add buttermilk, cinnamon, baking soda, eggs, vanilla, and salt. Mix well. Put in greased jelly roll pan. Bake 30 minutes at 400 degrees. During the last 5 minutes of baking, mix and bring to a boil 2nd stick of oleo, cocoa, and milk. Remove from heat and add vanilla, chopped nuts, and powdered sugar. Beat until smooth. Spread on hot cake when it first comes from oven. Cool and cut into squares.
flour, sugar, oleo margarine, crisco, cocoa, cold water, buttermilk, cinnamon, baking soda, eggs, vanilla, salt, oleo margarine, cocoa, milk, vanilla, nuts, powdered sugar
Taken from www.epicurious.com/recipes/member/views/shirley-mcginnis-chocolate-cookie-sheet-cake-5b9ea7adfe44ba5462642040 (may not work)