Cookie Sheet Chocolate Bars

This is a recipe I got many years ago from a good friend, Kathi. It's definitely a crowd pleaser. and keeps well in the fridge for days if you do not have a crowd to please. Oh, and it freezes well. Yields approx 36 bars.

Ingredients:

• 1 cup water
• 1/2 cup butter or margarine
• 1/2 cup oil
• 2 cups flour
• 1 3/4 cups sugar
• 5 tablespoons baking cocoa
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 2 eggs

Method:

1. In small pot bring water, butter and oil to a boil
2. In a mixing bowl (not plastic), mix flour, sugar, cocoa and soda
3. Stir in hot liquids, stirring well until sides let go of bowl
4. Stir in buttermilk and vanilla, then beat in eggs well
5. Pout into greased cookie sheet (approx 11" x 17" or a bit smaller) with sides at least 1 inch
6. Bake at 350° F for 20 - 25 minutes, depending on size of pan

Frosting:

• 1/2 cup butter or margarine
• 2 tablespoons baking cocoa
• 1/3 cup milk
• 2 1/2 cups confectioner's sugar
• 1 cup crushed, toasted almonds

Method:

1. Bring butter, cocoa and milk to a boil, then reomove from element.
2. Stir in confectioner's sugar and crushed almonds
3. Spread on cake while still very warm
4. Cool before cutting up. Keep in fridge, especially on hot days.