���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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