Recipe courtesy of Laura Williams

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Ingredients:

For the cake batter:

• 2 cups flour
• 2 cups sugar
• 2 sticks butter
• 1 cup water
• 4 Tbsp cocoa powder
• 2 eggs
• 1/2 cup buttermilk
• 1 tsp baking soda
• 1/2 tsp vanilla
• dash salt

For the icing:

• 1 stick butter
• 6 Tbsp milk
• 4 Tbsp cocoa powder
• 1 tsp vanilla
• 4 cups powdered sugar

 

Directions:

Note: Use a large sheet cake/jellyroll pan.

For the cake batter:

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa and stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350 F for 20 minutes.

While cake is baking, make the icing.

For the icing:

Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together, and pour over warm cake.

Let cool then cut into squares.