My mother-in-law makes this fabulous baking creation. It’s so good; I have contemplated eating the whole cake. You will never go wrong making this wonderful sheet cake for your friends or family!
2 cups all-purpose flour, 2 cups sugar, 1 tsp baking soda, 1/4 tsp salt, 1 cup butter, 1/3 cup unsweetened cocoa powder, 2 eggs, 1/2 cup buttermilk or sour milk, 1 1/2 tsp vanila
1/4 butter, 3 tbsp unsweetened cocoa, 3 tbsp buttermilk, 2 1/4 cups sifted confectioners’ sugar, 1/2 tsp vanilla, 1/2 cup chopped pecans (optional)
Grease a 15x10x1-inch or jelly roll pan or a 13x9x2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda and salt; set aside.
In a medium saucepan, combine 1 cup butter, 1/3 cocoa and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 25 minutes for the 15×10-inch pan or 35 minutes for the 13×9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings.
In a medium saucepan, combine 1/4 cup butter or margarine, 3 tbsp unsweetened cocoa powder and 3 tbsp buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners’ sugar and 1/2 tsp vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.
I hope you enjoy this cake as much as I do. It’s heavenly and be warned, you can’t just have one piece. Enjoy!
*Diana Rettray www.dianaskitchen.com/