Mrs. Cullen Mattingly’s Chocolate Sheet Cake

Ingredients

Cake

• 2 cups sugar
• 2 cups flour
• 2 sticks butter or margarine
• 1/4 cup cocoa
• 1 cup cold water
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla

Icing

• 1/2 cup evaporated milk or cream
• 1 cup sugar
• 1 tablespoon butter or margarine
• 1 cup chocolate chips
• 20 miniature marshmallows
• 1 cup chopped nuts

Steps

1. Sift the sugar and flour into a large bowl.
2. In a saucepan, combine the butter, cocoa and water and bring to a boil. Stir it into the sugar and flour mixture.
3. Blend in the buttermilk and baking soda, then stir in the eggs and vanilla.
4. When thoroughly blended, pour into a greased and floured 11x16x1-inch jelly roll pan. Bake at 350 degrees for 20 to 25 minutes.
5. For the icing: bring the milk, sugar and butter to a boil and cook 2 minutes. Add the chocolate chips, marshmallows and nuts and blend well.
6. Spread the icing on the cake while it is still warm.

Notes

Makes 40 servings.

Sent in by Mrs. Cullen Mattingly of St. Marys, Missouri.

From a Today’s Farmer magazine clipping (October 1986) that Rosie Lee saved; the whole page, with two other chocolate recipes, is shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.