Rene’ Augar

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 2 cup cake flour (Swans Down)
• 2 cup sugar
• 1/2 tsp salt
• 1 cup water
• 3 Tbsp Hershey’s cocoa
• 2 stick butter
• 1/2 cup oil
• 1/2 cup buttermilk
• 1 tsp soda
• 1 Tbsp vanilla
• 2 eggs

Mix flour, sugar, and salt in large bowl and set aside. Mix water, cocoa, butter, and oil in large boiler and bring mixture to a rolling boil, stirring often. Pour hot mixture over flour mixture in bowl. Mix well. Then add buttermilk, eggs, soda, and vanilla. Mix well. Bake in long greased and floured cake pan at 350 degrees for 30 minutes.

FROSTING FOR CHOCOLATE SHEET CAKE:

• 1 stick butter
• 3 Tbsp cocoa
• 6 Tbsp milk
• 1 box confectioners’ sugar
• 1/2 cup (or more) pecans
• 1 Tbsp vanilla

Bring butter, cocoa, and milk to rolling boil in large boiler. After boiling begins, turn heat down low and add sugar, pecans and vanilla. Stir this well and pour mixture over hot cake and spread evenly. Let cake set until it has cooled. Double frosting works well with this cake.

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