Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -----Melt Together----- |
| ½ cup | Margarine |
| 1 cup | Water |
| ½ cup | Oil |
| 3 tablespoons | Cocoa ---Mix----- |
| 2 cups | Flour |
| 1 teaspoon | Baking soda |
| 2 \N | Eggs |
| 2 cups | Sugar |
| 1 teaspoon | Vanilla |
| ½ cup | Sour milk or buttermilk ---Frosting----- |
| ½ cup | Margarine; melted |
| 3½ tablespoon | Cocoa |
| 1 cup | Nuts; chopped |
| 5 tablespoons | Milk |
| 1 pounds | Powdered sugar |
| \N \N | Chocolate chips or coconut (optional) |
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@...> on Sep 6, 1997