Chocolate Sheet Cake

Preparations: Set out the eggs about 1/2 hour before you begin so they'll reach room temperature.  Preheat the oven to 400 degrees.  * Measure 1/2 cup of the sweetened condensed milk into a small glass or bowl.  Add 1/2 tablespoon of white vinegar or lemon juice; stir, and let stand for at least 5 minutes.  This is your buttermilk substitute.

Cake:  Melt butter/margarine, shortening and water in a large pan, stir in the cocoa, and bring to a boil.  While hot alternately add the flour and sugar, one cup at a time.  Mix well, then add the eggs, buttermilk (or its substitute), baking soda, salt and vanilla.  Stir well.  Pour into a sheet pan (13x9) and bake for about 20 minutes.  Remove from the oven and let cool on a wire rack.

Icing:  Melt butter/margarine and the remaining sweetened condensed milk in a large pan, stir in the cocoa, and bring to a boil.  Gradually add the confectioner's sugar and vanilla.  Stir well.  Stir out as many lumps as you can.  If too thick, add hot water, a tablespoon at a time, until you have a good spreading consistency.  Finally, add the pecans.  Pour the hot icing over the still-warm cake.  Get some cold milk, and enjoy!!!

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