"The belly rules the mind."--Spanish Proverb

Evelynís Chocolate Sheet Cake Recipe

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This recipe for Evelynís Chocolate Sheet Cake, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Sunday, February 17, 2008


1/2 Cup Margerine
1/2 Cup Oil
1 Cup Water
3 Tbsp. Cocoa
Sprinkle of Salt
2 Cups Flour
2 Cups Sugar
2 Eggs
1 Tsp. Baking Soda
1 Tsp. Vanilla
1/2 Cup Milk (add 1-1/2 Tsp. vinegar to milk)
Chocolate Frosting:
1/2 Cup Margerine
3-1/2 Tbsp. Cocoa
5 Tbsp. Milk
4 Cups (1Lb.) Powdered Sugar
2 Cups Nuts, chopped or Coconut (optional)

Bring first 5 ingredients to a boil and add remaining ingredients. Pour into 12X15 pan and bake at 375ļ for 15 minutes. Cool 10 minutes and top with chocolate frosting. Frosting: Add cocoa to margerine and stir. Add milk, then powdered sugar. Add nuts or coconut if desired. Spread on cake while it is still warm.




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