This is a classic Texas sheet cake with chocolate buttermilk frosting. Finish this cake with a sprinkling of chopped pecans or leave them out.
Note: The frosting is a little scant for a larger sheet cake, so do feel free to double the frosting, and add more milk, as needed. It should be almost thin enough to pour onto the cake. It will firm as it cools.
- 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
- Chocolate Frosting
- 1/4 cup butter
- 3 tablespoons unsweetened cocoa
- 1/3 cup buttermilk, or as needed
- 1 pound confectioners' sugar, about 3 1/2 cups
- 1/2 teaspoon vanilla
- 1/2 cup chopped pecans, optional
Heat the oven to 350 F.
Grease and flour a 10-by-15-inch baking pan; set aside.
In a large mixing 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 mixer on medium speed, beat the 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 the batter into the prepared pan.
Bake in the preheated oven about 22 to 25 minutes or until a wooden pick inserted into the center of the cake comes out clean.
Spread the warm chocolate frosting (below) over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.
In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 1/3 cup of buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; sift 3 1/2 cups confectioners' sugar and add to the cocoa and buttermilk mixture along with 1/2 teaspoon vanilla. Beat until smooth, adding more buttermilk or confectioners' sugar, as needed. If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the cake.
"This is my standby chocolate cake. Delicious, but not too rich. I always get compliments when I make it. And it's really easy! You will not be disappointed." Jill
"I doubled the recipe and put in a 16x22x1 in. pan - perfect! On the frosting, I added more powdered sugar and buttermilk! It was for my sons 25th Birthday. We had about 20 people. It was a Smashing hit. I will make it again!" Sheila
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