Chocolate Texas Sheet Cake

For those of you that just can't cross over to the white Texas sheet cake, here is the chocolate version that is SO good. This cake should be called "Better than Sex Cake". It is truly, truly yummy. I really like when there is some leftover from a party that I get to eat for breakfast! I know, not healthy. But, what is the difference of having pancakes with butter and syrup on them? Why is that OK and not a slice of decadent chocolate cake? If you don't have buttermilk, measure out 1 cup of milk and put 1 tbsp. of vinegar or lemon juice into the milk, stir and let sit...you will know it is butter milk when it gets really thick and nasty.

Texas Sheet Cake (Chocolate Version)

For the cake:
2 c. sugar
1/4 tsp salt
2 c. flour
2 sticks butter
4 tbs cocoa
1 c. water
1/2 c. buttermilk
2 eggs, beaten
1 tsp baking soda
1 tsp. vanilla

For the Frosting:
1 box powdered sugar
1 tsp vanilla
1 c. chopped walnuts (optional)
3-4 tbs cocoa
1 stick butter
1/2 c. buttermilk
dash of salt

Cake: In a large bowl, combine flour, sugar, baking soda and salt, stir together. In a small sauce pan, bring butter, cocoa and water to a boil. Pour hot mixture into dry ingredients and mix well. Add buttermilk, eggs, and vanilla, mix well. Bake in a greased, large jelly roll pan for 30 minutes at 300 degrees, do NOT over bake! Let cake cool 20 minutes before making frosting.

Frosting: Combine powdered sugar and nuts into a large bowl. In a small saucepan heat cocoa, butter and buttermilk to a boil. Pour hot mixture into powdered sugar bowl, add vanilla and a dash of salt and beat, until the consistency of loose pudding. Pour on cake, and frost quickly, as the frosting cools it will set up fast!