Texas Sheet Cake II

Photo by and Source:
nancycreative.com/2011/03/02/the-best-texas-chocolate-sheet-cake/

I know, I made a Texas Sheet Cake a few months ago, and raved that it was the best, but then I tried this one, since we didn't have sour cream, and it is also the best. And it works great baking on my cookie pan, which is fabulous. Try this cake, and you will thank me, and the people who posted the recipe for me to find, and yourself for making it despite using over a pound of butter and sugar and such. It's amazing. And just remembering the frosting makes me drool. Yeah, you need to make this.

CAKE:

2 cups all-purpose flour
2 cups sugar
¼ teaspoon salt
4 heaping Tablespoons unsweetened baking cocoa
2 sticks butter
1 cup boiling water
½ cup buttermilk (Or use this tip to make a buttermilk substitute: Place 1/2 Tablespoon white vinegar or lemon juice in a liquid measuring cup. Add enough regular milk to bring the liquid up to the 1/2 cup line. Let stand for 5 minutes, then use in the recipe.)
2 large eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla

FROSTING:

1 3/4 stick butter
4 heaping Tablespoons unsweetened baking cocoa
6 Tablespoons milk
1 teaspoon vanilla
1 pound (minus 1/2 cup) powdered sugar


Directions:

1. In a large mixing bowl, combine flour, sugar, and salt.
2. 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.
3. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into well greased cookie pan (13x18") and bake at 350 degrees for 20 minutes.
4. 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 nuts, stir together, and pour over warm cake. (NOTE: if you follow these directions, you’ll notice your frosting is still a little lumpy. To make her frosting really nice and smooth, Jane simply cooked the frosting several minutes longer over low heat, stirring until the mixture was smooth; she also omitted the nuts. You could also leave the nuts out of the frosting mixture and sprinkle them on top of the icing instead).
5. You can let the frosting cool and set before cutting into squares if you want, or cut into squares while it’s still warm and dig in!

Source: http://nancycreative.com/2011/03/02/the-best-texas-chocolate-sheet-cake/