Chocolate Sheet Cake
2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
1 cup water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1-1/2 tsp vanilla
1/4 cup butter or margarine
3 tbsp buttermilk
2-1/4 cups sifted powdered sugar (confectioners')
1/2 tsp vanilla
3/4 cup coarsely chopped pecans
Grease and lightly flour a 15x10x1-inch or a 13x9x2-inch baking pan; set aside.
In large bowl, stir together flour, sugar, baking soda, and salt.
In medium saucepan, combine 1 cup butter, water, 1/3 cup cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add mixture to dry ingredients, beating on low speed of electric mixer just till combined.
Add eggs, 1/2 cup buttermilk, and 1-1/2 tsp vanilla; beat on low speed for 1 minute (batter will be thin). Turn batter into prepared pan.
Bake in 350 F oven about 25 minutes for the 15x10x1-inch cake, or for 30 to 35 minutes for the 13x9x2-inch cake, or till cake tests done.
Meanwhile, in medium saucepan combine 1/4 cup butter, 3 tbsp cocoa powder, and 3 tbsp buttermilk; bring to boiling. Remove from heat. Add powdered (confectioners') sugar and 1/2 tsp vanilla; beat till smooth. Stir in pecans. Pour hot frosting mixture over warm cake, spreading evenly.
Cook cake on wire rack. Makes 12 to 15 servings.
Chocolate-Cinnamon Sheet Cake: Prepare as above, except stir 1 tsp ground cinnamon into the dry ingredients.
|