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    Chocolate Cookie Sheet Cake


    Source of Recipe


    From the kitchen of Jacque Cowherd
    2 sticks oleo
    4 tablespoons cocoa
    1 cup water
    2 cups sugar
    2 cups flour
    1 teaspoon soda
    2 teaspoons cinnamon
    1/2 cup buttermilk
    2 eggs
    1 teaspoon vanilla
    FROSTING:
    1 stick oleo
    4 tablespoons cocoa
    6 tablespoons buttermilk
    1 box powdered sugar
    1 teaspoon vanilla
    1 teaspoon cinnamon
    1 cup nuts (if desired)


    In a 3 quart saucepan, melt oleo, cocoa and water. Bring to a rapid boil, remove from fire, and add sugar, flour, soda and cinnamon. Mix well and add buttermilk, eggs, and vanilla. Batter will be thin. Pour into a 15x10x1 pan. Bake at 325 degrees for 20-25 minutes. FROSTING: In same saucepan bring to a boil oleo, cocoa and buttermilk. Remove from heat and add powdered sugar, vanilla and cinnamon. Mix well and add 1 cup nuts, if desired. Spread over cake.



 

 

 


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