Texas Sheet Cake


Congratulations to my brother and sister-in-law!  We had a blast at their wedding this weekend! 

For their rehearsal dinner, my dad smoked delicious pulled pork, ribs, and brisket.  He is amazing!  They also got cheesy corn, baked beans, and potato salad from Jack Stack (yum!) and my creative Aunt Lynne made the dessert.  She had adorable little tuxedo cups filled with chocolate moose with a slice of kiwi on top to match Keith and Marcie's wedding colors (black and white with a green accent).  I volunteered to make a supplemental dessert which, although it was not cute, was also a big hit!

This sheet cake is absolutely delicious (recipe from my coworker and friend, Becky Keith).  It is moist and dense and has a rich chocolate flavor in both the cake and the frosting.  I have never made a sheet cake before, and was surprised at some of the steps, but it turned out perfectly and was very easy.  I will definitely be making this again.

Cake Ingredients:
1/4 cup cocoa powder
1 cup hot water
3/4 cup butter
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
2 eggs, slightly beaten
1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)
1 teaspoon vanilla
1 cup chopped nuts (optional - I left out)

Frosting ingredients:
1 cup sugar
4 tablespoons butter
4 tablespoons milk
1 teaspoon vanilla
1 cup chocolate chips

Directions:
Mix cocoa in hot water.  I heated the water in the microwave in a 2 cup glass measuring cup, then stirred in the cocoa.  Stir butter into this (which will melt the butter) and cool. 

Stir dry ingredients together (including the sugar) and combine with cocoa mixture.  Add eggs, beat in buttermilk, then vanilla.  Add nuts. 

Spread into a buttered 10x15 jelly roll pan.  Bake at 375 degrees for 20 minutes.  It took about 17-18 minutes in the convection oven.  Frost with chocolate frosting.

Frosting directions:
Bring first 4 ingredients to boil, remove from heat and stir in chocolate chips.  Frost sheet cake while it is still hot.  Cool.