Judges: Wes and Abby
Rating: - This cake is also known as Texas Sheet Cake, which has some sentimental value to Wes and I because we had this at our wedding rehearsal dinner. This cake was exceptionally moist and not super chocolate-y (which I like). I took this dessert to small group but never got an official rating from anyone. Small group friends, feel free to let me know your rating.
2 c. all-purpose flour (I used half whole wheat)
2 c. sugar
1 tsp. baking soda
1/4 tsp. salt
1 c. butter (my kind of recipe)
1/3 c. unsweetened cocoa powder
1/2 c. buttermilk
1-1/2 tsp. vanilla
1. In medium bowl, stir together flour, sugar, baking soda, and salt; set aside.
2. In medium saucepan, combine butter, cocoa powder and 1 cup water. Bring mixture just to boiling; stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and beat with mixer on medium to high speed until combined. Add eggs, buttermilk and vanilla. Beat for 1 minute. Pour batter in greased 9x13 pan.
3. Bake in a 350 oven about 35 minutes.
4. Pour warm Chocolate-Buttermilk Frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly.
Chocolate-Buttermilk Frosting Recipe
In a medium saucepan combine 1/4 c. butter, 3 Tbsp unsweetened cocoa powder, 3 Tbsp. buttermilk. Bring to boiling. Remove from heat. Add 2-1/4 c. powdered sugar and 1/2 tsp. vanilla. Beat until smooth.