"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Sheet Cake Recipe

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This recipe for Chocolate Sheet Cake, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nina Hebbard
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
2 c. all-purpose flour
1/2 tsp. salt
1 c. water
1/2 c. oil
1 stick butter
3 T. cocoa
1/2 c. buttermilk
1 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla
ICING:
1 box powdered sugar
3 T. cocoa
1 stick butter, softened
6 T. buttermilk
1 tsp. vanilla

Directions:
Directions:
Cake: Mix sugar, flour, and salt in large mixing bowl. In large boiler, heat water, oil, butter and cocoa over medium-high heat just until butter melts. Pour over dry mixture; mix. Combine buttermilk and soda; add to batter and mix well. Combine eggs and vanilla; add to batter and mix well. Pour into a 9x13 inch glass baking dish treated with nonstick spray. Bake at 350 degrees for 30 minutes. Cool before icing.
Icing: Combine all ingredients in large boiler and cook until butter is melted. Beat with spoon until smooth and spreading consistency. Spread over cooled cake.

 

 

 

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