PgrancerThe family recipe box

Desserts

Chocolate Sheet Cake

From
Aunt Mae
Source
Recipe Keeper (handwritten, p. 98)
Cook
400°F, 20 min

Ingredients

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

Icing

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

Steps

  1. Sift together the flour and sugar. Set aside.
  2. In a saucepan, bring to a rapid boil: cocoa, water, margarine, and Crisco.
  3. Pour over the flour and sugar mixture. Stir well.
  4. Add buttermilk, baking soda, eggs, and vanilla. Mix well.
  5. Pour into a jelly roll pan (15 1/2 x 10 1/2 x 1). Bake at 400°F, 20 min.
  6. Icing: bring margarine, cocoa, and milk to a boil. Remove from heat.
  7. Add powdered sugar, vanilla, and pecans.
  8. Pour immediately over the hot cake. (Make the icing during the last 5 min the cake is baking.)

Notes

  • Card notes: if using smaller pans, increase the baking time.
  • Card reads “Aunt Mae’s” for the contributor field.
The original: Chocolate Sheet Cake
The original

See also: Chocolate Sheet Cake

chocolatesheet-cakepecan