Cookie sheet cake

Yield: 20 Servings

Measure Ingredient
2 cups Flour
2 cups Sugar
½ teaspoon Salt
1 \N Stick butter
1 cup Water
½ cup Wesson oil
3 tablespoons Cocoa
½ cup Buttermilk
3 \N Eggs
1 teaspoon Soda
1 teaspoon Vanilla extract
1 \N Stick butter
2 tablespoons Cocoa
6 tablespoons Milk
1 teaspoon Vanilla
1 \N Box powdered sugar


Date: Sun, 14 Apr 1996 21:05:36 -0400 (EDT) From: "Cynthia K. Davenport" <cdavenpo@...> Date: Mon, 25 Mar 1996 11:08:58 +0000 From: SueLynn Sandifer <suelynn@...> I went back and took another look at the recipe and you are right, it is confusing. So, rather than decipher their recipe, I decided to send you mine

:) You can take it and decide what to do with theirs. Or, you can just make mine :)

Part 1 - combine flour, sugar, salt in large mixing bowl.

Part 2 - in boiler combine butter, water, oil, and cocoa. Bring to boil, stirring constantly. (You may do this in the microwave). Pour over Part 1 and mix well.

Part 3 - Mix buttermilk, soda, eggs, and vanilla and add to parts 1& 2.

Pour into large (12 x 17) greased and floured cookie sheet and bake at 350F for 25 to 30 minutes.

While cake is cooking, prepare icing by placing the butter, cocoa, and milk in saucepan or use microwave container and heat until hot, just to melt butter. Do not boil. Add remaining ingredients. Pour warm cake and let cool enough to eat, if you can :)

Option 1: (A necessity at this house) About 3 minutes before removing cake from oven, place 2 cups of miniature marshmallows on top of cake and return to oven. Let marshmallows puff. Remove from oven and pour icing over.

Option 2: (A necessity at this house) Add 1 cup chopped pecans to icing mixture.

We call this a Heavenly Hash Cake. Enjoy!!! SueLynn Sandifer, Monroe, Louisiana



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