Foodie Friday – Chocolate Texas sheet cake #2

First of all, I’ll bet you’re wondering what happened to recipe #1, huh? Well, I’m so backlogged on my recipes that I want to share that I’m going to skip recipe #1 (which can be found here in case you’re wondering) because recipe #2 is so much better! This is by far the best chocolate cake I’ve ever made. Not only is this cake easy to make, but it’s moist and absolutely delicious. I made one cake for a big meeting at work on 12/7 and it was gobbled up very quickly. (I also made a lemon sheet cake for the same meeting, as you can tell from the above photo. Come back next week for that recipe!) Then I made another cake for my friends and family while I was in Tallahassee for Christmas and they loved it as well. So if you like chocolate you absolutely must make this cake!

INGREDIENTS:
2 c flour
2 c sugar
1/4 tsp salt
1 c (2 sticks) butter
1 c hot water
4 heaping Tbsp unsweetened cocoa
1/2 c buttermilk
2 eggs, beaten
1 tsp baking soda
2 tsp vanilla
14 Tbsp (1 3/4) sticks butter
4 heaping Tbsp unsweetened cocoa
6 Tbsp milk
1 tsp vanilla
3 c powdered sugar

DIRECTIONS:
In a large bowl combine flour, sugar, and salt. In a medium saucepan, bring 1 c butter, water, and 4 Tbsp cocoa to a boil. Boil for 30 seconds, then turn off the heat. Pour the butter mixture over the flour mixture and stir to combine. Add the buttermilk, beaten eggs, baking soda, and 2 tsp vanilla and stir to combine. Pour the batter into a greased jelly roll pan (mine is 11x15x1″) and bake at 350 deg F for 20-23 minutes, or until a toothpick inserted in the center comes out clean.

For the frosting: In a medium saucepan, melt the remaining 14 Tbsp butter. Add remaining 4 Tbsp cocoa, stir to combine, then turn off heat. Add the milk and remaining 1 tsp vanilla and stir to combine. Gradually add the powdered sugar and stir to combine. If your frosting is a bit lumpy, cook over low heat for a few minutes, stirring frequently. This should smooth it out nicely. Pour the frosting over the warm cake. Let the frosting cool and set for an hour or two before cutting and serving. Enjoy!

Based on Nancy Creative’s Best Texas Chocolate Sheet Cake.