The Best (Texas) Chocolate Sheet Cake

Today, I am at home relaxing during my first snow day in years.  The last time I had a snow day was 1991, so I think I am entitled!!  Granted, I could have made it in today, but the office is fully staffed and it will be a quiet day, so why should I deal with horrible roads? The office managers are a wonderful husband/wife team that are making their two and a half hour drive to work today, and I am not going to drive my pathetic 18 miles?  I really can justify staying home, I think..!  If there wasn't so much ice under the snow, I would suck it up and go.  But, my boyfriend is probably being forced into taking the day off due to roads conditions, and someone needs to be home to make him lunch, right??? If only my co-worker that lives down the road another 3 miles hadn't made the drive in at 5 a.m. I think that is the part that is making me feel a little on the guilty!

Over the weekend, I went to Pinterest to look at the recipes I had saved, and decided to make one.  The Best (Texas) Chocolate Sheet Cake was grabbing my attention in my need to have chocolate.  The pin took me to the recipe as posted by NancyCreative who had adapted it from The Pioneer Woman.  It is insanely chocolatey and moist beyond words. Every bit as good as the picture looked!  After it was finished, I had a small piece, and kept cutting "slivers" each time I walked past.  Next thing I know, there was a whole row gone... Did I do that???

Once I had the cake in the oven and was getting ready to make the frosting, I did make one change for us.  In an effort to not use a full pound of better in this recipe, I cut the frosting measurements in half.  It isn't a thick frosting, but it is plenty for us! I did bake the cake in a 10x15, since that is my largest pan.  If you have a 13x18, use that and you will have an easier time getting the frosting to not run over the edges!

The Best (Texas) Chocolate Sheet Cake 

2 c. all-purpose flour

2 c. sugar

1/4 t. salt

4 heaping Tablespoons unsweetened baking cocoa

2 sticks butter

1 c. boiling water

1/2 c. buttermilk 

2 large eggs, beaten

1 t. baking soda

1 t. vanilla

FROSTING

6 T. butter

2 heaping Tablespoons unsweetened baking cocoa

3 T. milk

1/2 t. vanilla

1/2 lb. powdered sugar

1/2 cup finely chopped pecans or walnuts, optional

Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, sugar, and salt. Melt butter in a saucepan and add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake for 20 minutes.

While cake is baking, make the icing. If using nuts, chop them finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the nuts, stir together, and pour over warm cake. 

***Note*** If you want the full frosting amount, double the measurements I listed.  I was trying to cut back on the amount of butter used!!

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Foodie Friends Friday - Chocolate Edition