Texas Sheet Cake (you can thank the Pioneer Woman for this recipe!)
For the Cake:
2 cups of flour
2 cups of sugar
1/3 tsp of salt
4 heaping TBL cocoa
2 sticks of butter
1 cup boiling water
1/2 cup of buttermilk
1 tsp baking soda
1 tsp vanilla
For the Frosting:
1 & 3/4 sticks of butter
4 heaping TBL Cocoa
6 TBL Milk
1 tsp vanilla
1 pound powdered sugar
optional - 1/2 to 1 cup of pecans (chopped or whole)
In a mixing bowl combine flour, sugar and salt.
In a saucepan melt butter, as soon as butter is melted add cocoa & whisk together.
Add boiling water to mixture and allow to boil for 30 seconds. Turn off heat and pour over flour mixture and combine.
In a large measuring cup (at least 2 cup size) pour in the butter milk, eggs, baking soda & vanilla. Mix together.
Add buttermilk mixture to the butter/chocolate mixture. Pour into sheet pan and bake for 20 minutes.
Frosting: Melt butter in a saucepan - add cocoa - whisk to combine - once combined turn off heat. Add milk, vanilla and powdered sugar. Stir together until well combined. Add pecans at this point if you choose to.
When cake is done pour frosting over warm cake.
Eat warm, or not.
Either way will be beyond happy.
With a nice tall glass of milk is even better.
Try to stop at one piece.
Remember it has 3 & 3/4 sticks of butter in it.
If you can't stop, just run an extra mile or two.
I had to run an extra 5 miles.
And yes, I was showered.