2 c Flour
2 c Sugar
1/2 ts Salt
1 Stick butter
1 c Water
1/2 c Wesson oil
3 tb Cocoa
1/2 c Buttermilk
3 Eggs
1 ts Soda
1 ts Vanilla extract

-ICING-
1 Stick butter
2 tb Cocoa
6 tb Milk
1 ts Vanilla
1 Box powdered sugar

Part 1 – combine flour, sugar, salt in large mixing bowl.

Part 2 – in boiler combine butter, water, oil, and cocoa. Bring to boil,
stirring constantly. (You may do this in the microwave). Pour over Part 1
and mix well.

Part 3 – Mix buttermilk, soda, eggs, and vanilla and add to parts 1 & 2.
Pour into large (12 x 17) greased and floured cookie sheet and bake at 350F
for 25 to 30 minutes.

While cake is cooking, prepare icing by placing the butter, cocoa, and milk
in saucepan or use microwave container and heat until hot, just to melt
butter. Do not boil. Add remaining ingredients. Pour warm cake and let cool
enough to eat, if you can 🙂

Option 1: (A necessity at this house) About 3 minutes before removing cake
from oven, place 2 cups of miniature marshmallows on top of cake and return
to oven. Let marshmallows puff. Remove from oven and pour icing over.

Option 2: (A necessity at this house) Add 1 cup chopped pecans to icing
mixture.

Yields
20 Servings