2 c Flour
2 c Sugar
1/2 ts Salt
1 Stick butter
1 c Water
1/2 c Wesson oil
3 tb Cocoa
1/2 c Buttermilk
3 Eggs
1 ts Soda
1 ts Vanilla extract
-ICING-
1 Stick butter
2 tb Cocoa
6 tb Milk
1 ts Vanilla
1 Box powdered sugar
Date: Sun, 14 Apr 1996 21:05:36 -0400 (EDT)
From: “Cynthia K. Davenport” cdavenpo@PigsEye.Kennesaw.EDU
Date: Mon, 25 Mar 1996 11:08:58 +0000
From: SueLynn Sandifer suelynn@mail.bayou.com
I went back and took another look at the recipe and you are right, it is
confusing. So, rather than decipher their recipe, I decided to send you
mine
🙂 You can take it and decide what to do with theirs. Or, you can just make
mine 🙂
Part 1 – combine flour, sugar, salt in large mixing bowl.
Part 2 – in boiler combine butter, water, oil, and cocoa. Bring to boil,
stirring constantly. (You may do this in the microwave). Pour over Part 1
and mix well.
Part 3 – Mix buttermilk, soda, eggs, and vanilla and add to parts 1 & 2.
Pour into large (12 x 17) greased and floured cookie sheet and bake at 350F
for 25 to 30 minutes.
While cake is cooking, prepare icing by placing the butter, cocoa, and milk
in saucepan or use microwave container and heat until hot, just to melt
butter. Do not boil. Add remaining ingredients. Pour warm cake and let cool
enough to eat, if you can 🙂
Option 1: (A necessity at this house) About 3 minutes before removing cake
from oven, place 2 cups of miniature marshmallows on top of cake and return
to oven. Let marshmallows puff. Remove from oven and pour icing over.
Option 2: (A necessity at this house) Add 1 cup chopped pecans to icing
mixture.
We call this a Heavenly Hash Cake. Enjoy!!! SueLynn Sandifer, Monroe,
Louisiana
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #106
From the Meal
Yields
20 Servings
