This is truly a wonderful cake. It is rich in flavor and one my family has been cooking over 50 years. The cake is so moist and the icing is devine. I was just in Texas a couple of weeks ago and my brother in law made the cake, had forgotten how good it was.
Chocolate Buttermilk Sheet Cake
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Vintage Vicksburg
2 cups sugar
1/2 teaspoon salt
1/2 cup margarine
1 cup water
1/2 cup vegetable shortening
3 heaping tablespoons cocoa
2 eggs, beaten
I teaspoon soda
1/2 teaspoon of cinnamon
1/2 cup buttermilk
1 teaspoon vanilla extract
Place in large mixing bowl, flour, sugar, and salt. Place in saucepan margarine,
water, vegetable shortening, and cocoa. Bring to boil and pour
over flour mixture. Mix well. Place in another bowl eggs, soda, buttermilk,
and vanilla. Stir well and add to above mixture. Bake in greased and
floured 9 x 13-inch pan at 350° for 20 minutes.
Icing
1/2 cup margarine
3 heaping Tablespoons cocoa
I (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 Tablespoons milk
Melt margarine and cocoa in a 2-quart pan, but do not boil. Take off heat
and add powdered sugar, vanilla, chopped nuts, and milk. Stir well. Ice
cake while hot. Yield: 12 servings.
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| Click here for a printable version of this recipe Miss Kate's Cookbook |
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