Okay, in the last installment of this burgeoning family cookbook, I did my Dad’s Rummyrummy Rumcake. I mentioned that it is one of only three things he asks for.

Well, here is the second thing he asks for: Nutty Chocolate Sheetcake.

I also love this cake. It has a flavor that I can’t quite pin down. I think that the buttermilk is what does it. There is a chocolaty tartness to it that is almost exotic.

And the thing that I like most about this cake is that it is so easy to play around with.

You can add cinnamon, nutmeg, a little cayenne and you have a Mexican chocolate cake. Better yet, substitute crema for the buttermilk and Hazow!

You can substitute all kinds of nuts. Or you can exchange the nuts for dates.

You can add raisins to the batter. Or chocolate chips. Or mint. Or you could swirl in ribbons of cherry jam. Or, or, or you could put a thin layer of apricot jam over the cake before you pour on the liquid frosting.

Wow, I think I just messed myself.

Anyway, it is a rare thing that I go to my parents and happily find leftovers of this cake sitting in the kitchen. But when I do, I grab a bowl, slam a hunk of the cake in it, and douse it in milk. Then I say, “Hi,” to my parents.

Anyway, enjoy!

Dad’s Nutty Chocolate Sheetcake


The Cake

2 C. Flour
2 C. Sugar
1 tsp baking soda
1 c. water
1 stick margarine
3 1/2 tbsp cocoa
1/3 c. buttermilk
2 eggs
1 tsp vanilla


1 stick margarine
1/3 c. milk
3 tbsp cocoa
4 c. confectioners (icing) sugar
1 1/2 c. nuts
1 t. vanilla


For cake:

1   Preheat oven to 400°.
2   Bring to boil the water, 1 stick margarine and cocoa.
3   Mix with the dry ingredients.
4   Add buttermilk, eggs, and vanilla.
5   Pour batter into sheetcake pan.
6   Bake at 400° for 20 minutes.

For Icing:

1   Bring to boil 1 stick of margarine, cocoa, and milk.
2   Add confectioners sugar, vanilla, and nuts.
3   Pour over cake.

Seriously, this may look like a complicated cake, but it really isn’t. And it is tay yay yasty!