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TEXAS SHEET CAKE

2 cups sugar
2 cups flour
1 tsp. baking soda
1 cup margarine (2 sticks)
4 Tbsp. (generous) cocoa
1 C. water
1/2 C. buttermilk
2 eggs, beaten
pinch salt

1/2 C. margarine (1 stick)
4 Tbsp. (generous) cocoa
6 Tbsp. buttermilk
1 lb. confectioners sugar
1 tsp. vanilla
1 C. chopped nuts

In a mixing bowl, mix sugar, flour and soda together. In a saucepan,
melt margarine; stir in cocoa and water and bring to a boil. Pour
hot mixture over dry ingredients; stir well. Mix in buttermilk,
eggs and salt.

Pour into a greased jelly roll pan. Bake at 400 degrees F. for
about 15 minutes, until top springs back when touched.

Frosting: In same saucepan used for cake, melt margarine. Stir in
cocoa and buttermilk and bring to a rapid boil. Remove from heat
and stir in the sugar and vanilla; blend thoroughly. Stir in nuts.

Spread over cake as soon as it comes out of the oven.

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