Grandma Ruth’s Sheet Cake

For cake:

2 cups sugar

2 cups flour

1 tsp baking soda

½ tsp salt

1 ½ sticks oleo (6 oz or 175 g)

4 tbsp cocoa powder

1 cup water

½ cup buttermilk (can use ½ cup milk mixed with 2 ¼ tsp vinegar)

1 tsp vanilla

2 eggs - beaten

Mix sugar, flour, soda, salt and set aside. Mix oleo, cocoa powder, water and bring to a boil. Pour over dry ingredients and mix well. Mix in buttermilk, vanilla, eggs. Butter a cookie sheet pan and dust with with flour. Pour batter in pan, bake at 350 degrees (180 C) for 25-30 min.

For icing:

1 stick oleo (4 oz or 115 g)

4 tbsp cocoa powder

6 tbsp buttermilk (see above)

1 lb icing sugar

1 tsp vanilla

1 cup nuts - chopped

Bring oleo, cocoa, buttermilk to a poil, pour into a bowl. Add vanilla and beat as you add sugar. Add nuts. Spread onto the cake while it is still hot. I call this my reunion cake since I have taken it to all of my Tindall family reunions. It's so tasty, serves well, and can be made ahead and frozen. The air-bake pan works well for this cake, mine is usually done in 25 minutes. Check with a tooth pick. This was the favorite cake for all of our grandchildren.