I have been making this fudgy chocolate cake since I was a teenager, and it’s still a favorite of mine and the rest of my family, too. Even my dad, who is not a huge chocolate-lover, really enjoys this cake!
In addition to fulfilling your chocolate cravings, it is quick to prepare, the baking time is short, and you don’t have to wait for the cake to cool to frost it. And, speaking of the frosting, Oh my! I could lick spoon after spoon after spoon of that warm and chocolatey goodness!
COCOA SHEET CAKE:
1 cup butter or margarine
3 T. cocoa
1 cup water
2 cups flour
2 cups sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk (can also use sour cream)
To begin, boil together the butter, cocoa, and water in a saucepan over medium-high heat stirring frequently constantly.
In a mixing bowl, mix together the flour, sugar, baking soda, and salt.
Pour the cocoa mixture over the dry ingredients. Beat until well combined
Add buttermilk, eggs, and vanilla.
Pour into a greased 15x10x1 jelly roll pan (like a cookie sheet with sides- the one I use for this is about 17x12x1)
Bake at 350 for 20-25 minutes- just until a knife inserted in the middle comes out clean.
Remove from the oven. Now start working on the frosting!
FUDGY CHOCOLATE FROSTING:
2 T. cocoa
1/2 c. butter or margarine
6 Tbs. milk
1 tsp. vanilla
1 lb. (approx 4 cups.) confectioners sugar
Boil together the cocoa, butter, and milk in a saucepan. Boil for 2-3 minutes- stirring constantly.
Remove from heat.
Add vanilla and powdered sugar.
Stir vigorously to fully incorporate all the powdered sugar.
The Frosting should be smooth and glossy.
Pour all the frosting over the still-warm cake. Spread to cover the whole cake.
Eat this warm with a tall glass of milk…. and then eat some more later when it’s cooled! Tastes great either way!