Chocolate Buttermilk Texas Sheet Cake

• servings: 24 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 cup salted butter

1 cup water

¼ cup cocoa powder

2 cups granulated sugar

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 large eggs (room temperature)

½ cup buttermilk (room temperature)

1 teaspoon vanilla extract

½ cup salted butter

6 tablespoons milk

¼ cup cocoa powder

1 teaspoon vanilla

pinch of salt

4 cups powdered sugar

Directions

oven.

Preheat oven to 350 F and grease a cookie sheet pan (13×18''). Set aside.

butter and cocoa

Add butter, water and cocoa powder to a small saucepan over medium heat. Bring mixture to a boil over medium heat.

dry ingredients

In a large bowl whisk together the sugar, flour, baking soda and salt. As soon as butter/cocoa mixture comes to a boil remove from heat and pour over the dry ingredients. Whisk together until all combined.

wet ingredients

In a measuring cup or small bowl whisk the eggs, buttermilk and vanilla. Pour into cake batter.

bake

Pour batter into prepared pan. Bake for 17-22 minutes, or until edges are pulling away. When there is about 7-10 minutes left before the cake is done baking, start the chocolate frosting.

frosting

Add butter, cocoa powder and milk to the same small saucepan and bring to a boil over medium heat. Remove from heat and pour into a medium mixing bowl with vanilla, pinch of salt and powdered sugar. I like to mix with electric beaters on low to make sure it's smooth.

glaze cake

Pour frosting over cake after it's cooled for 3-5 minutes, and use a spatula to spread evenly over the cake. The cake needs to be warm enough that the frosting can spread easily over the cake.

Nutrition

• Calories: 298 kcal
• Total Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.5 g
• Cholesterol: 47 mg
• Sodium: 200 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 1 g
• Total Sugars: 37 g
• Protein: 2 g