Our Grandmothers' Recipes

aka Sheet Cake 1/2 c margarine 1/4 c cocoa 1 c water 2 c flour 2 c sugar 1/2 c buttermilk 2 eggs 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp vanilla Heat oven to 400 degrees.  Grease and flour 10x15 sheet pan.  Combine margarine, cocoa and water in saucepan.  Bring to a boil; remove from heat.  Sift flour and sugar into large mixer bowl.  Add chocolate mixture and beat at medium speed until blended.  Continue beating while adding buttermilk, eggs, soda, salt, cinnamon and vanilla.  Pour into prepared pan and bake in preheated oven for only 20 minutes.  (Cake may not appear to be done, but it is.)  Remove from oven, let cake remain in pan and frost with Cocoa Icing while cake is still hot.  Allow cake to cool thoroughly before cutting. Cocoa Icing 1 box (1 lb.) powdered sugar, sifted 1/2 c margarine, melted 1/4 c cocoa 6 TBS milk 1 tsp vanilla 1 c chopped pecans (optional) Combine sifted powdered sugar, margarine, cocoa and milk; mix well.  Stir in vanill

Cake: 1 stick butter, softened 1 c sugar 4 eggs 1 can Hershey's Syrup 1 c flour 1 tsp baking powder miniature marshmallows 1/2 c pecans Frosting: 1/2 stick butter 2 squares bitter chocolate 1 1/2 c powdered sugar 1 egg 1 tsp vanilla Cream butter and sugar.  Beat in eggs, one at a time.  Add Hershey's syrup.  Mix in flour and baking powder.  Bake 30 minutes at 350 degrees in a 9x13 pan.  Leave in pan and sprinkle with marshmallows and pecans while cake is hot. In a sauce pan and over direct heat, melt butter and chocolate.  Beat in powdered sugar and egg.  Add vanilla.  Pour over the hot cake.