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2 c. unsifted flour
2 c. sugar
2 sticks oleo
5 Tbsp. cocoa
1 c. water
2 eggs, lightly beaten
1 tsp. soda
1/2 c. buttermilk
1 tsp. vanilla

Grease lightly with Pam a 19 x 11-inch big cookie sheet.
Preheat oven to 400 degrees. Combine flour and sugar. Measure into
bowl and set aside. Put into saucepan the oleo, cocoa and
water; heat. Add to flour and sugar; mix well. In medium
bowl, beat eggs; stir soda into buttermilk and add to eggs
along with vanilla. Mix into batter. Pour cake into pan.
Bake 25 minutes. During the last 5 minutes of baking make

Texas Sheet Cake Frosting:
1 stick oleo
3 Tbsp. cocoa
6 Tbsp. milk
1 lb. box confectioners sugar
1 c. chopped nuts
Measure into heavy saucepan 1 stick oleo, 3 tablespoons
cocoa and 6 tablespoons milk. Heat to boiling, stirring well.
Add confectioners sugar, vanilla and chopped nuts. Mix well.
Pour hot frosting over hot cake. Cool cake before cutting.
Makes 24 squares.

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