Title: Alan Jackson's Chocolate Sheet Cake
Categories: Cake Frosting
Yield: 1 Sheetcake

AMERICAN MEASUREMENTS
2	c	All-purpose flour
2	c	Granulated sugar
1/2	ts	Salt
1	c	Water
1	c	Margarine, 70% spread divided
1/2	c	Vegetable oil
1/2	c	Unsweet cocoa; divided
1/2	c	Buttermilk
2		Eggs
1	ts	Baking soda
2	ts	Vanilla; divided
1	ts	Cider vinegar
6	tb	Milk
16	oz	Powdered sugar

TO MAKE CAKE: In large bowl sift together flour, sugar and salt. In saucepan, over medium-high heat, heat water, 1/2 cup spread, oil and 1/4 cup cocoa to a boil, stirring constantly; pour into flour mixture, stirring until smooth. Blend in buttermilk, eggs, baking soda, 1 teaspoon vanilla and vinegar until smooth. Pour into greased and floured 13x9x2-inch baking pan. Bake at 350 degrees F for 35 minutes or until toothpick inserted comes out clean. Cool completely in pan on wire rack.

TO MAKE ICING: In saucepan over medium-high heat, heat milk and remaining spread and cocoa to a boil. Remove from heat, stir in powdered sugar and remaining vanilla until smooth. Immediately pour over cooled cake. Cool completely. Cut into squares to serve. Makes : 12 servings.

Source: Parkay 70% vegetable oil spread label. From Who Says You Can't Cook It All by Alan Jackson 1996 Entertainer of the Year, TNN/Music City News Country Awards; typos by Dorothy Flatman 1997

From: Dorothy Flatman Date: 09-16-97 (13:22) The Pine Tree Bbs (222) Cooking(F)

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