Redskin's Chocolate Sheet Cake

Ingredients


	1/2 C. shortening		1 t. baking soda

	1 C. water			2 C. sifted flour

	1 stick butter   		1/2 t. cinnamon

	4 T. cocoa powder		1 C. buttermilk

	2 C. sugar			2 eggs, beaten

	1/2 t. salt			1 t. vanilla



	Icing:

	1 stick butter			1 C. chopped nuts (optional)

	6 T. milk			1 t. vanilla

	4 T. cocoa			1/4 t. cinnamon

	1 box powdered sugar

In medium sized saucepan, combine the first four ingredients and bring to a boil over medium heat (do not over boil). In a separate bowl, combine the next 5 indgredients and stir. Add cocoa and shortening mixture and mix well. Add the buttermilk, eggs and vanilla and mix well. Bake at 400 degrees for 20 minutes in a greased and floured sheetcake pan. While it cooks, make icing.

Icing: Mix butter, milk and cocoa. Then add the remaining ingredients and spread over the cake, still in its pan, while hot.

*From the 1987 Washington Redskins cookbook "Cooking with the Skins"*

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