This cake recipe is from my Grandma’s Recipe Box.  This was one of my favorite recipes growing up.  I remember helping my mom bake it many times for Sunday dinner dessert.  It’s one of those quick and easy recipes and the bake time in the oven is short.  This recipe tastes good warm - just when it comes right out of the oven, or even up to a couple days later when it has cooled.  The longer it cools the more fudge-like the frosting is.  The top layer is thin, but it tastes like and reminds me of Mackinac Island fudge!  Any of you fellow Michiganders can relate

Cookie Sheet Cake and Frosting {print recipe}
Cooking Sheet Cake
1 stick butter
3 1/2 tablespoons cocoa
1/2 cup oil
1 cup water
1 teaspoon baking soda
2 cups flour
2 cups sugar
2 eggs
1/2 cup buttermilk or sour milk

Melt the butter and cocoa in a pan.  Add oil and water.  Bring it to a boil.  Pour it over flour and sugar and mix until blended.  Add the eggs, milk, and baking soda.  Pour batter into a greased cookie sheet pan and bake for 19 to 20 minutes at 400 degrees.

Cookie Sheet Cake Frosting
1/3 cup milk
1 stick butter
3 1/2 tablespoons cocoa
3 1/2 cups {1-pound} powdered sugar
1 teaspoon pure vanilla extract
1/3 cup peanut butter

Bring the milk, butter and cocoa to a boil.  Remove from heat.  Add in the peanut butter and stir until melted.  With an electric mixer add the powdered and vanilla and beat until creamy.  {Don’t over beat.}  Spread on warm cake.