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Chocolate Cookie Sheet Cake

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.