Chocolate sheet cake made with cocoa--this cake is moist, full of chocolate flavor and gets better every day!
Author: Lucy Brewer
6tbspmilk (use whole milk or half and half)
3 3/4cupspowdered sugar, sifted
1cupchopped toasted pecans(optional)
Preheat oven to 375. Butter and flour a half-sheet pan (18x12) or jelly roll pan (15x10).
Sift flour and salt into large bowl. Add sugar and whisk until blended.
Combine butter, cocoa, and water in a saucepan. Bring to a boil and pour over the flour and sugar. Whisk until blended.
Add the soda, buttermilk, eggs, and vanilla. Whisk until blended and smooth. Pour into greased and floured baking pan.
Bake for 12-20 minutes, checking cake after 12. Cake is done when tester comes out clean but be careful not to overcook.
While cake is baking, bring the butter, milk and cocoa to a boil in a saucepan and pour over the powdered sugar. Add vanilla and pecans (if using). Mix well and immediately spread on warm cake.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.