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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