2 Layer Cake or Sheet Cake

This recipe is credited to "Hohenadel". My Aunt Maryann Hohenadel was my grandmother's youngest sister. They lived in Pennsylvania. When we lived in Dayton, Ohio for a few years in the mid-'70's we would go visit them on long holiday weekends. I was about 4 or 5. In a time before cell phones she always seemed to know when we'd arrive and she'd be sitting out at the end of her driveway on a stool waving and welcoming us. All of her children (it seemed like there were 20) were so much older than me (it seemed like they were in their 20s). It always felt like the house had a revolving door - someone always coming or going. Sometimes I'd go down into the basement to get a board game and the staircase didn't have a back to it and I always got creeped out by the gaps under each stair.

The cake is called a 2-layer cake and every 2-layer cake I've ever had has a filling in it but there were no directions for filling or frosting. I needed to use up some milk so I made chocolate instant pudding for the filling and used a can of white icing for the frosting. We actually liked the cake just plain by itself better than with the filling or icing. I think it might be very nice with fresh fruit.

I didn't take the margarine out ahead of time so I put it in the mixing bowl in the oven while it pre-heated so the margarine got soft enough to mix right away. I had 6 TBSP of margarine and used 2 TBSP of butter.

3/4 c. milk minus 2 TBSP was a bit odd...I don't think I've ever seen such a measurement. I poured the full 3/4 c. then poured from the glass measuring cup into my mini Oxo view-from-the-top which measures from 1/2 TBSP all the way up to 1/4 c.. I thought that would be convenient to pour the removed 2 TBSP back into the milk carton. A little while later I poured it back out again when I realized I needed another 1/4 c.