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"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

Cookie Sheet Cake Recipe

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This recipe for Cookie Sheet Cake is from The Byrd Feeder, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups flour
2 Cups sugar
1 tsp. salt
1 cup water
2 cubes butter
4 T cocoa
1/2 cup milk
1 tsp. vanilla
1 tsp. soda
2 eggs, well beaten

Frosting:
1 cup chopped walnuts or pecans (Optional)
1/2 cup butter
4 cups powdered sugar
1 tsp. vanilla
6 T cocoa
6 T milk
Directions:
Directions:
1 .Sift together flour, sugar and salt.
2. Boil together water, 2 cups butter and cocoa
3. Mix together the milk, vanilla, soda and eggs.
4. Pour the hot mixture over the dry ingredients. Add the egg/milk mixture. Mix by hand until combined.
5. Pour the batter onto a greased, large cookie sheet.
6. Bake at 350º for 20 minutes.

Frosting:
Boil milk and cocoa. Stir in butter, vanilla, cocoa and powdered sugar. Stir in chopped nuts. Spread over the hot cake.
Number Of Servings:
Number Of Servings:
24 to 48
Personal Notes:
Personal Notes:
Aunt Sharon Call would make this for her AP English classes. They loved it!

 

 

 

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