- 10 mins
- 30 mins
Ingredients
- Chocolate Frosting:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- 1/2 cup buttermilk or sour milk
- 1 1/2 teaspoons vanilla
- .
- 1/4 cup butter
- 3 tablespoons unsweetened cocoa
- 3 tablespoons buttermilk
- 2 to 2 1/4 cups sifted confectioners' sugar
- 1/2 teaspoon vanilla
- 1/2 cup chopped pecans, optional
Preparation
Step 1
Cake:
Grease and flour a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside.
In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly.
Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended.
Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.
Frosting:
In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat.
Remove from heat; add 2 cups confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. Add more confectioners' sugar or a little milk or more buttermilk, if needed, for a spreadable frosting.
If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the cake.
Note:
As reviews have suggested, more frosting might be needed for a larger sheet pan. Increase amounts or double the frosting recipe for the larger cake.