It's a simple recipe, but the results are fantastic. I think it actually tastes better the next day. It's fantastic for breakfast:)
Lindi's Famous Chocolate Sheet Cake
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 c. water
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
1/2 cup butter
1/4 c. unsweetened cocoa
4-6 T. milk
2 to 2 1/4 cups sifted confectioners' sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional
Grease and flour a 15X10X1-inch silver cookie sheet; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/4 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or until a wooden pick or cake tester inserted in center comes out clean.
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
In a medium saucepan combine 1/2 cup butter, unsweetened cocoa powder, and 4-6 tablespoons milk. Bring to a boil, stirring, over medium heat. Remove from heat; add 2 cups confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. Add more confectioners' sugar or a little milk or more milk, if needed, for a spreadable frosting. Spread the warm frosting over the cake.
Sprinkle 1/2 c. chopped nuts over 1/2 of the frosted sheet cake.