Texas Chocolate Sheet Cake

I don’t usually like chocolate cake, but this is chocolate cake with a twist…a delicious twist.

Cake:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1 cup unsalted butter
• 1/4 Dutch cocoa
• 1/2 cup buttermilk
• 2 eggs, slightly beaten
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

What to do:

Heat oven to 375. Grease & flour 13x9x2 cake pan

In a medium sized bowl, combine flour, baking soda, salt, sugar and cinnamon. Set aside.

In large saucepan over medium heat, combine butter, water and cocoa – stirring constantly until well blended and remove from heat. To chocolate mixture, add the flour mixture, eggs, buttermilk & vanilla and beat at medium speed with a  hand mixer until smooth (about 2 minutes)

Pour batter into cake pan and bake at 350 for 25-30 minutes (yes, preheat to 375 and then turn it down to 350 when you put the cake in).

When the cake comes out, I use a flat spatula to *gently* push the puffed up part of the cake down so it’s relatively flat. Allow the cake to cool COMPLETELY before you pour the frosting on top.

Frosting:

• 3 1/2 cups powdered sugar (16 oz box)
• 1/2 cup unsalted butter
• 1/4 TBSP cocoa
• 1/4 tsp salt
• 1 tsp vanilla extract
• 6 TBSP half and half (or cream)
• 1 cup finely chopped pecans (optional)

In a large saucepan, melt butter, milk & cocoa. Bring to a boil over medium heat. Remove from heat and whisk in powdered sugar & vanilla. Pour over cooled cake and top with chopped pecans.