Texas Sheet Cake

Lansing Junior League Cookbook

2 cups sugar

2 cups flour

¼ teas. salt

½ cup margarine

4 T. cocoa

1 teas. baking soda

1 cup water

½ cup Crisco

1 teas. vanilla

1 teas cinnamon

2 eggs

½ cup buttermilk

Icing:

½ cup margarine

4 T. cocoa

1 lb box confectioner’s sugar

1 teas. vanilla

6 T. milk

1 cup nuts, chopped, optional

Combine sugar, flour and salt.  Set aside.  In a pan, bring margarine, cocoa, baking soda, water, Crisco, vanilla and cinnamon to a boil.  Pour over dry ingredients.  Add eggs and buttermilk and blend.  Pour onto a greased cookie sheet with edges (jellyroll pan).  Bake for 25 minutes at 350 degrees.  While cake is baking, make frosting:  boil margarine and cocoa.  Add other ingredients and blend.  Frost the cake as soon as the cake is removed from the oven.  Icing will be runny but will set as the cake cools.