Texas Sheet Cake

I made this cake years ago from a recipe I got out of a church cookbook my mom gave me. I forgot about it and then recently found it again while going back through all my old cookbooks. I can't believe I forgot about this. This is honestly the best cake ever.

It was so good that my husband would not let me share ANY of it with anyone - and it made a huge pan! He polished it all off (with a little help) in about two days and then looked at the pan and said " I am so sad that cake is gone." No joke. It really is that good.

It is super moist, just dense enough and the frosting is amazing. It tastes like chocolate donut frosting - I am pretty sure that is what hooked my husband. I loved it with the pecans. I loved all of it. I am going to make it again & again & never forget to make it again!

Texas Sheet Cake

from the Tokyo 1st ward church cookbook, submitted by Kimberlee Snow Winzeler

2 cups flour

2 cups sugar

1/4 tsp. salt

2 sticks butter

4 Tbs. cocoa

1 cup boiling water

1/2 cup buttermilk *

2 eggs

1 tsp. vanilla

1 tsp baking soda

1/2 cup chopped pecans

1 1/2 sticks butter

4 Tbs. cocoa

6 Tbs. milk

1 tsp. vanilla

2 cups powdered sugar

* If you don't have any buttermilk on hand, you can put 1 tsp. vinegar in your measuring cup and fill the rest of the 1/2 cup with milk. Let it sit for a couple minutes & that is a great substitute!

Preheat your oven to 350 degrees. Mix together the flour, sugar and salt. In a saucepan, melt the butter and mix in the cocoa. Add the water and cook for 30 seconds. Remove from heat and mix into the flour mixture.

In another bowl mix the buttermilk, eggs, vanilla and baking soda. Add it to the rest of the batter and mix. Pour into a sheet pan and bake for 20 minutes. It will look like this...

To make the frosting, melt the butter in a saucepan and add the cocoa. Mix it well and then remove from the heat. Add the milk, vanilla, powdered sugar & pecans and stir together well. Pour over the warm cake, spread and then eat the best cake ever!!