What’s Cookin’?

A Taste of Heaven
PMH Auxiliary

Texas Sheet Cake
Opal Moore
2 cups sugar
2 cups all purpose flour
2 sticks butter or margarine
4 Tbsp. cocoa
1 cup water
2 eggs
½ cups buttermilk
1 tsp. baking soda
1 tsp. vanilla
Sift together sugar and flour.
Bring to a boil – butter, cocoa and water.
Add boiled mixture to the eggs, buttermilk, baking soda and vanilla and them mix with sugar and flour.
Mix well.
Pour into a greased and floured 12 x 16 inch flat jelly roll pan.
Bake at 400º for 20 minutes
Frosting
1 stick margarine
4 Tbsp. cocoa
4 Tbsp. milk
1 lb. confectioner’s sugar
1 tsp. vanilla
1 cup pecans
Bring margarine, cocoa and milk to boil.
Add sugar, vanilla and pecans.
Frost cake while still warm.

Date-Pecan Muffins
Louise McNeel
1 cup flour
1 cup sugar
1 cup boiling water
1 cup chopped pecans
1 cup dates, finely chop-ped
1 tsp. soda
1 stick oleo
1 egg
1 tsp. vanilla
Mis all ingredients together.
Batter will be thin.
Bake in small greased muffin tins for 20 minutes at 400º.
Roll in powdered sugar when done.