PgrancerThe family recipe box

Desserts

Chocolate Sheet Cake

From
Aunt Mae
Source
Handwritten recipe card
Cook
20 min

Ingredients

  • 2 cups flour
  • 2 cups sugar
  • 3 1/2 Tbsp cocoa
  • 1 cup water
  • 1 stick oleo
  • 1/2 cup Crisco
  • 1/2 cup buttermilk
  • 1 tsp. soda
  • 2 eggs, slightly beaten
  • 1 tsp. vanilla

Icing

  • 1 stick oleo
  • 3 1/2 Tbsp cocoa
  • 6 Tbsp milk
  • 1 box powdered sugar
  • 1 tsp vanilla
  • 1 cup chopped pecans

Steps

  1. Sift together 2 cups flour, 2 cups sugar. Set aside.
  2. Put in saucepan and bring to a rapid boil: 3 1/2 Tbsp cocoa, 1 cup water, 1 stick oleo, and 1/2 cup Crisco. Pour over flour and sugar mixture. Stir well.
  3. Add 1/2 cup buttermilk, 1 tsp. soda, 2 eggs slightly beaten, 1 tsp. vanilla. Mix well.
  4. Pour into jelly roll pan (15 1/2 x 10 1/2 x 1). Bake 20 min at 400°F.
  5. Icing: 1 stick oleo, 3 1/2 Tbsp cocoa, 6 Tbsp milk, bring to a boil. Remove from fire; add 1 box powdered sugar, 1 tsp vanilla, and 1 cup chopped pecans. Pour immediately over hot cake. (Make icing last 5 min. cake is baking.)

Notes

Note: if smaller pan is used, increase cook time for cake.

See also: Chocolate Sheet Cake

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