Texas Chocolate Sheet Cake, Jeff's Favorite

Ingredients

FOR THE CAKE

• 2 c. flour
• 2 c. sugar
• 1/4 tsp. salt
• 4 tbsp. (heaping) cocoa powder
• 2 sticks butter
• 1 c. boiling water
• 1/2 c. buttermilk
• 2 whole beaten eggs
• 1 tsp. baking soda
• 1 tsp. vanilla

FOR THE ICING

• 1/2 c. finely chopped pecans (I leave these out)
• 1 3/4 sticks butter
• 4 tbsp. (heaping) cocoa powder
• 6 tbsp. milk
• 1 tsp. vanilla extract
• 1 lb. (minus 1/2 cup) powdered sugar

Directions

Note: Use an 18x13 sheet cake pan.

1. 1 - In a mixing bowl, combine flour, sugar, and salt.
2. 2 - In a saucepan, melt butter.
3. 3 - Add cocoa.
4. 4 - Stir together.
5. 5 - Add boiling water and allow mixture to boil for 30 seconds, then turn off heat.
6. 6 - Pour over flour mixture, and stir lightly to cool.
7. 7 - In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
8. 8 - Stir buttermilk mixture into butter/chocolate mixture.
9. 9 - Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing.

1. 1 - Chop pecans finely (I don’t add these).
2. 2 - Melt butter in a saucepan.
3. 3 - Add cocoa and stir to combine, then turn off heat.
4. 4 - Add the milk, vanilla, and powdered sugar.
5. 5 - Stir together.
6. 6 - Add the pecans (I don’t add these), stir together, and pour over warm cake.