Chocolate Sheet Cake

Equipment needed: mixing bowl, mixing spoon, saucepan, jellyroll pan, measuring cup, measuring spoons, oven

2 cups flour

2 cups sugar Set aside

1/4 tsp. salt

Boil 1 stick oleo, 1/2 cup Crisco, 1 cup water, 4T cocoa. While hot, pour over flour mixture.

Add:

1/2 cup buttermilk

2 eggs beaten

1 t soda, 1/2 t salt, 2 t vanilla

Pour in large jelly roll pan. Bake about 25 min. at 350.

Frosting:

2 cups brown sugar, 6 T butter, 6 T milk

Bring to boil. Add 1 cup chocolate chips & 2 t vanilla. Beat well.

Science taking place:

-When the oleo melts it is a phase change.

-The cake includes buttermilk and baking soda. The baking soda (sodium bicarbonate) reacts with the acid in the buttermilk to produce carbon dioxide. The bubbles caused by the carbon dioxide gas help to make the cake lighter.

-The batter is a homogeneous mixture.

-The protien or gluten in the flour provide the stucture for the product. The fats and sugar help limit the formation of gluten so the product does not get too tough. Eggs also heap with leavening.

-Baking involves heat transfer. This produces a chemical change.