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.
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