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Texas Chocolate Sheetcake
A classic. So good!
Ingredients
Cake: 2 cups Flour 2 cups Sugar 1/4 teaspoons Salt 4 Tablespoons (heaping) Cocoa 2 sticks Butter 1 cup Boiling Water ½ cups Buttermilk 2 whole Beaten Eggs 1 teaspoon Baking Soda 1 teaspoon Vanilla Icing: 1-3/4 stick Butter 4 Tablespoons (heaping) Cocoa 6 Tablespoons Milk 1 teaspoon Vanilla 1 pound (minus 1/2 Cup) Powdered Sugar
Directions
In a mixing bow, combine flour, sugar, and salt. In a saucepan, melt butter. 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 at 350-degrees for 20 minutes. While cake is baking, make the icing. 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 pecans, stir together, and pour over warm cake.
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