This right here is my favoritest chocolate cake recipe in the entire world. I swear I could eat a whole one of these all by myself! I like it with the pecans in the frosting, but if you don’t like nuts, or are allergic, you can leave them out, and it’s still just as delicious. And so easy to make . . .
This recipe came from my grandmother, and I can tell it’s old by the way it was written. It just has that “passed-down-through-the-generations” way about it, can you tell?
Chocolate Sheet Cake
Melt 2 sticks butter. Add 4 tbsps. cocoa powder and 1 cup water. Bring to a boil and pour over 2 cups flour, 2 cups sugar, 1 tsp. baking soda, and 1/2 tsp. salt. Add 1/2 cup buttermilk, 2 beaten eggs, and 1 tsp. vanilla.
Grease and flour a baking sheet pan (like a jelly roll pan). Pour the batter in and bake 15-20 minutes at 350 degrees.
Melt 1 stick butter. Add 6 tbsps. buttermilk and 4 tbsps. cocoa powder. Bring to a boil. Add 1 pound powdered sugar and 1 cup nuts. Spread over warm cake.
Pretty easy, huh? And the best part is, you don’t have to wait until the cake cools completely down before you can frost it. That way you can eat it warm . . . and immediately! Enjoy!