Busters Recipes

Chocolate Sheet Cake with Cocoa/Nut Frosting
  
  2 cups flour
  2 cups sugar
  1/2 cup butter or regular margarine
  1/2 cup shortening
  1/4 cup baking cocoa
  1 cup water
  1 tsp baking soda
  1/2 cup buttermilk
  2 eggs
  1 tsp vanilla
  Cocoa/Nut Frosting (recipe follows)
  
  Preheat oven to 400 F.  Grease a 15 1/2 x 10 1/2 inch jelly roll pan.   Sift together flour and sugar into a mixing bowl. Combine butter, shortening, cocoa, and water in a saucepan.  Cook over medium heat until the butter and shortening are melted.  Pour into the flour mixture.  Beat with electric mixer at medium speed until blended.  Dissolve baking soda into buttermilk.  Add to chocolate mixture with eggs and vanila.  Beat until smooth.  Pour batter into prepare pan.  Bake for 20 minutes or until a wooden toothpick inserted into the center comes out clean.  Cool in pan on rack.  Meanwhile, prepare the Cocoa/Nut Frosting.  Spread over warm cake.  Cool completely and cut into squares.
  
  Cocoa/Nut Frosting:  Combine 1/2 cup butter or regular margarine, 3 tbsp baking cocoa, and 1/3 cup milk in a saucepan.  Cook over medium heat just until the butter melts.  Remove from heat.  Add 2 cups sifted confectioners sugar, 1 tsp vanilla, and 1 cup chopped nuts.  Beat with wooden spoon until smooth  

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