Georgia Cooking
Jack Baggett’s Favorite Chocolate Sheet Cake
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 cup water
1 cup margarine or butter
2 tablespoons powdered cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
Preheat oven to 375 degrees.
Combine flour, sugar and salt in large mixing bowl. Set aside.
Combine water, butter and cocoa in medium saucepan. Bring mixture to a rolling boil, stirring often. Pour chocolate mixture over flour mixture and stir well. Let cool slightly.
Add eggs, one at a time mixing well after each addition. Stir in buttermilk, soda and vanilla. Mix well and pour into a greased 11x17-inch baking pan. Bake for 25 minutes.
Yield: 25 -30 servings.
While cake is baking, prepare icing. Pour icing over hot cake as soon as it comes from the oven.
Chocolate Icing for Jack Baggett’s Favorite Chocolate Sheet Cake
1/2 cup margarine or butter
6 tablespoons evaporated milk
1 (16-ounce) box powdered sugar, sifted
2 tablespoons powdered cocoa
Melt margarine and milk in small saucepan. Combine powdered sugar and cocoa in a large bowl. Pour melted mixture over sugar mixture. Stir until smooth. Pour over hot cake immediately.
Lee Fields
Avondale Estates,
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