Chocolate Sheet Cake

This recipe comes from pioneer woman. It’s almost exactly the same as my old recipe, but it has double the amount of butter. That can’t be bad, can it? I don’t make cake very often, except for birthdays and special occasions, or maybe when we’re having company, but I’m a strong believer that cake should be made from scratch whenever possible, and it should be made with the best you’ve got. This one is very moist (maybe it’s all that butter), and quick to bake up. In fact, my hubby asked for it for his birthday, which says alot since he really loves cake.
2 cups flour
2 cups sugar
1/4 tsp salt
1/2 cup buttermilk (or sour milk-add 1/2 T white vinegar to milk)
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 pound (2 sticks) butter
heaping 1/4 cup cocoa powder
Combine the flour, sugar, and salt in a bowl. Set aside.
In another bowl, mix together the buttermilk, eggs, vanilla, and baking soda with a fork. Set aside.
In a medium saucepan, melt the butter. Add the cocoa. Whisk in 1 cup water and bring to a boil.
Pour the cocoa mixture into the flour mixture.
Stir for a minute to cool the cocoa mixture, then add the egg mixture.
Stir until smooth, pour into an ungreased jelly roll pan (or rimmed cookie sheet).
Bake at 350 degrees for 20 minutes. (Make the icing while the cake bakes.)
1 3/4 sticks butter
heaping 1/4 cup cocoa powder
6 T milk
1 tsp vanilla
1 pound powdered sugar (about 4 cups)
1/2 cup finely chopped pecans (optional) or M and M’s or sprinkles for decorating
Melt the butter in a saucepan over medium-low heat.
Add cocoa powder, stir till smooth.
Add the milk and vanilla.
Add the powdered sugar, stir together.
Mix in the nuts, if using.
Immediately after removing the cake from the oven, pour the warm icing over the top.
Gently spread to cover cake.
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