Chocolate Sheet Cake I

Yield:

1 – 10×15 inch jelly roll pan

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• 2 cups all-purpose flour

• 2 cups white sugar

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ½ cup margarine

• ½ cup shortening

• ¼ cup unsweetened cocoa powder

• 1 cup water

• 2 eggs, beaten

• ½ cup buttermilk

• ½ cup margarine

• 6 tablespoons milk

• ¼ cup unsweetened cocoa powder

• 1 teaspoon vanilla extract

• 4 cups sifted confectioners’ sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.

2. In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.

3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.

4. To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners’ sugar. Pour over warm cake

I Made It

Nutrition Facts (per serving)

599Calories25g Fat92g Carbs5g Protein

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Nutrition FactsServings Per Recipe12Calories599% Daily Value *Total Fat25g33%Saturated Fat7g33%Cholesterol36mg12%Sodium374mg16%Total Carbohydrate92g33%Dietary Fiber2g7%Total Sugars73gProtein5gVitamin C0mg1%Calcium39mg3%Iron2mg9%Potassium124mg3%

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