"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Evelynís Chocolate Sheet Cake, by Ruth May, 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.
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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