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Evelyn’s Chocolate Sheet Cake Recipe

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This recipe for Evelyn’s Chocolate Sheet Cake is from The Ridgecrest First Ward's Cookbook, 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:  
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)
Directions:
Directions:
Bring first 5 ingredients to a boil and add remaining ingredients. Pour into 12X15 pan and bake at 375º 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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