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INGREDIENTS:

2 c. flour
1/2 tsp. salt
1 c. water
3 tbsp. cocoa
1 tsp. soda
1 tsp. vanilla
2 c. sugar
1 stick butter + 1/2 c. shortening or 2 sticks butter
2 eggs, well beaten
1/2 c. buttermilk
1 tsp. cinnamon (opt.)

Sift flour, measure, re-sift with sugar and salt. In a saucepan put butter, shortening, water and cocoa. Bring to a boil and pour over flour and sugar mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Add to the above mixture. Mix well. Bake in greased and floured shallow cake pan, (15 1/2″ x 10 1/2″ x 1″) for 20 minutes at 350 degrees. Start icing the last five minutes cake is baking.

CHOCOLATE FROSTING:

1 stick butter
6 tbsp. milk
1/2 c. chopped pecans
3 tbsp. cocoa
1 box confectioners’ sugar
1 tsp. vanilla

DIRECTIONS:

Mix butter, cocoa and milk in a saucepan. Heat over low flame, but do not boil. Remove from heat and add confectioners’ sugar, chopped nuts and vanilla. Mix well. Frost cookie sheet cake as soon as removed from oven. Cut cake into squares to serve. Makes about 24 squares.

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INGREDIENTS:

2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. granulated sugar
3/4 c. firmly packed light brown sugar
1 tsp. vanilla
1 (4 oz.) pkg. instant chocolate fudge Jello pudding
2 eggs
1 pkg. chocolate chips or chocolate hunks
1 c. chopped nuts

DIRECTIONS:

Mix flour with baking soda. Combine butter, the sugars, vanilla, and pudding mix in large mixer bowl. Beat until smooth and creamy. Beat in the eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff.

Drop by rounded measuring teaspoons about 2-inches apart onto ungreased baking sheet. Bake at 375 degrees for 8-10 minutes. Makes about 6-7 dozen cookies.

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INGREDIENTS:

1 1/3 c. yellow Crisco
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. soda
1 tsp. salt
1 c. chopped nuts
1 1/2 c. semi-sweet chocolate chips

DIRECTIONS:

Heat oven to 375 degrees. Mix shortening, sugar, eggs, and vanilla. Blend in remaining ingredients. For a softer, rounded cookie, add 1/2 cup flour. Drop dough by rounded teaspoonfuls 2 inches apart until ungreased baking pan. Bake 8 to 10 minutes or until brown. Makes about 7 dozen cookies.