Grandma's Chocolate Sheet Cake (aka Texas Sheet Cake)

This is another recipe that will always, always remind me of home, holidays and family. It is one of those desserts that I never ate except at grandma's during a large family gathering. In fact, I never knew anyone else ever made this type of cake until I came across them on some cooking boards and blogs last year. But it will always be one of my favorites. This sheet cake is rich and moist and just perfectly chocolaty.

I did make a mistake in making it by putting it into a 9X13" baking dish instead of a large sheet pan, but I just had to cook it for about 45 minutes instead of the recommended 10-15. It still turned out just as moist and delicious (and with a little thicker layer of frosting). And you really couldn't ask for an easier recipe.

Grandma's Chocolate Sheet cake

2 c. flour

2 c. sugar

1 t. baking soda

pinch of salt

2 sticks butter

1 c. water

4 t. cocoa

2 eggs

1 t. vanilla

2/3 c. buttermilk

Mix together the flour, sugar, baking soda and salt and set aside. In a saucepan, heat butter, water and cocoa and bring to a boil. Remove from heat and add the eggs, vanilla and buttermilk. Pour into a 11X17" sheet pan and bake at 350 for 10-15 minutes (or into a 9X13" baking dish and bake for 45-50 minutes).

Frosting

1 stick butter

4 TB cocoa

6 TB buttermilk

1 lb powdered sugar

Heat butter, cocoa and buttermilk in a small saucepan. Bring to a boil, then remove from heat and mix together with the powdered sugar (and 1/2 c. chopped walnuts or pecans if desired). Pour over cake while hot and allow to sit at least 2 hours before serving.