Texas Sheet Cake

Chocolate cake with chocolate frosting.  While I am not a big fan of chocolate cake (I'm strictly vanilla with sprinkles), I love this recipe.  It's kind of hard not to, but you never know.  Like many other of my recipes, it's extremely easy to make, so there's no excuse for making good cake.  And this is such a fantastic recipe that you shouldn't want to make excuses.  It's like an explosion of chocolate on your taste buds.  Basically, make it.

Ingredients

For the cake:

2 cups flour

2 cups sugar

1/4 teaspoon salt

4 tablespoons cocoa (not leveled, heaping scoops)

2 sticks unsalted butter

1 cup boiling water

1/2 cups buttermilk

2 whole eggs - beaten

1 teaspoon baking soda

1 teaspoon vanilla extract

For the Frosting:

1/2 cups finely chopped pecans (not necessary, I didn't add them this time)

1 3/4 stick butter

4 tablespoons cocoa (again, heaping)

6 tablespoons milk

1 teaspoon vanilla extract

1 pound (minus a 1/2 cup) powdered sugar

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Combine the flour, sugar, and salt in a large mixing bowl.

3. Melt the butter in a saucepan, add the cocoa and mix.

4. Bring the mixture to a boil, boil for thirty seconds, then turn off the heat and pour over the flour mixture.  Stir the mixture to cool.

5. Pour the buttermilk and add the beaten eggs (it's best if the eggs are beaten in a small bowl prior to being added), baking soda, and vanilla.  Add this into the butter and chocolate mixture.

6. Spread the batter into a sheet cake pan and bake for twenty minutes.

7. Now you'll make the icing.  Chop the pecans finely (if you'd like to ask them).

8. Melt the butter in a saucepan, add the cocoa, and stir.

9. Combine this with the milk, powdered sugar, and vanilla extract.

10. Add the pecans if you so choose, then pour the frosting over the cake.

11. Allow the frosting to set as the cake cools.

Notes:

~ The batter for the cake is very runny for a cake, this is normal.  Do not add anymore flour.

Enjoy!!