This sheet cake has been a favorite of mine for quite a while. My pastor's wife in Texas makes it when she needs a large cake, and hers always turns out SO good. Mine is good, but hers is SO good - you see?! In fact, I found an almost identical recipe for Texas Chocolate Sheet Cake! It's a very quick and easy cake to make. Here is my recipe.
Chocolate Sheet Cake
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup margarine or butter
1 cup water
1/3 cup unsweetened cocoa powder
1/2 cup buttermilk
1-1/2 teaspoons vanilla
1/4 cup margarine or butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2-1/4 cups sifted powdered sugar
1/2 teaspoon vanilla
3/4 cup coarsely chopped pecans (optional)
In a mixing bowl, combine flour, sugar, baking soda, and salt. Set aside.
In a medium saucepan combine the 1 cup margarine or butter, the water, and the 1/3 cup cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry ingredients and beat with an electric mixer on medium to high speed till thoroughly combined. Add eggs, the 1/2 cup buttermilk, and the 1-1/2 teaspoons vanilla. Beat for 1 minute (batter will be thin).
Pour the batter into a greased and floured 15x10x1-inch baking pan. Bake in a 350 degree oven about 25 minutes or till a toothpick inserted near the center comes out clean.
Meanwhile, for frosting, in a medium saucepan combine the 1/4 cup margarine or butter, the 3 tablespoons cocoa powder, and the 3 tablespoons buttermilk. Bring to boiling. Romove from heat. Add powdered sugar and the 1/2 teaspoon vanilla. Beat till smooth. Pour warm frosting over the warm brownies, spreading evenly. Cool in pan on a wire rack. Cut into bars. Makes 36.