Texas Sheet Cake

 

For the cake:

2 cups flour
2 cups sugar
1/4 teaspoon salt
4 heaping Tablespoons cocoa
2 sticks butter
1 cup boiling water
1/2 cup buttermilk*

2 eggs, beaten

1 teaspoon baking soda
1 teaspoon vanilla

Cake Instructions:

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter on a low temp. when melted 

add cocoa and stir together. Add boiling water to cocoa mixture 

and boil for 30 seconds and remove from heat. 

Pour cocoa mixture over the flour mixture and mix allowing the mixture

to cool slightly. In a small mixing bowl pour the buttermilk

and add the beaten eggs, baking soda, and vanilla. Whisk together.

Pour buttermilk mixture into cocoa mixture and mix on low until combined.

 Pour into a jelly roll pan and bake at 350-degrees for 20 minutes.

While cake is baking start on frosting. 

For the frosting:

1 stick Butter
4  heaping Tablespoons Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla 

3 1/2 cups Powdered Sugar

In a small saucepan melt the butter and then stir in the cocoa. 

Keep this mixture warm until the is almost ready to be pulled out. 

Remove from heat and  mix in the milk, vanilla, and powdered sugar. 

Make sure the ingredients are combined well. 

Pour and spread frosting over the warm cake. 

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*if you don’t have buttermilk, you can pour just under 1/2 cup regular milk into the measuring cup, then add enough regular vinegar to the milk to bring the quantity up to 1/2 cup.