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Saturday, February 1, 2014

Chocolate Sheet Cake 9X13

DSC_0202

Ingredients

  • FOR THE CAKE:
  • 1 cup Flour
  • 1 cup Sugar
  • 1/8 teaspoon Salt
  • 2 Tablespoons (heaping) Cocoa
  • 1 stick Butter
  • 1/2 cup Boiling Water
  • 1/4 cup Buttermilk (or just a little less than 1/4 c milk, and 2 t white vinegar)
  • 1 whole Beaten Egg
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Vanilla
  • _____
  • FOR FROSTING:
  • 1/4 cups Finely Chopped Pecans 
  • 3/4 c stick Butter
  • 2 Tablespoons (heaping) Cocoa
  • 3 Tablespoons Milk
  • 1/2 teaspoon Vanilla
  • almost 2 cups Powdered Sugar

Preparation Instructions

Note: I use a 9×13 sheet cake pan.
In a large mixing bowl, combine flour, sugar, and salt.
In a small saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing.  Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Pour over warm cake. Sprinkle nuts over 1/2 cake. Some like nuts, some do not. Makes all the people happy.
Cut into squares.

I have cut this recipe in half from the recipe below.
http://tastykitchen.com/recipes/desserts/the-best-chocolate-sheet-cake-ever/?print=1/#size3x5