Chocolate Sheet Cake


2 cups flour

2 cups sugar

1/4 teaspoon salt

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

2 sticks unsalted butter

4 heaping Tablespoons cocoa powder

1 cup boiling water


1 3/4 sticks butter

4 heaping Tablespoons cocoa powder

6 Tablespoons milk

1 teaspoon vanilla extract

1 pound powdered sugar

1/2 cup finely chopped pecans

Preheat oven to 350 degrees.

Combine the flour, sugar, and salt in a large bowl and set aside.

In a separate bowl, mix the buttermilk, eggs, vanilla, and baking soda. Mix and set aside.

Melt the butter in a medium sized sauce pan. Add in cocoa. Whisk to combine. When the butter is fully, melted add in the cup of boiling water. Let the mixture bubble for just a tad and then remove from heat.

Pour the chocolate mixture into the flour mixture. Stir together and allow the chocolate to cool slightly. Then add in the egg mixture. Mix until smooth.

Pour batter onto a jelly roll pan and bake for 20 minutes.

While the cake is baking, make the frosting.

Melt the butter in a sauce pan over medium heat. Add the cocoa powder until smooth. Next add the milk, vanilla, and powdered sugar. Stir. Add in the pecans and stir until well combined.

Pour the icing over the cake as soon as it is removed from the oven. Pour evenly, spread as little as possible.

Let it set up for 20-30 minutes.

Eat up.

article printed from Just Another Day in Paradise: