Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup unsalted butter
- 1/4 cup cocoa powder
- 1 cup boiling water
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 cup chopped pecans (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 13×18 inch sheet cake pan.
- In a large bowl, combine the flour, sugar, and salt. Set aside.
- In a small bowl, mix the buttermilk, eggs, baking soda, and vanilla extract. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water and allow the mixture to boil for 30 seconds, then remove from heat.
- Pour the cocoa mixture over the flour mixture and stir lightly to cool. Add the buttermilk mixture and stir until combined.
- Pour the batter into the prepared pan and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the frosting. In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Remove from heat and add the milk, vanilla extract, and powdered sugar. Stir until smooth.
- Pour the frosting over the warm cake, spreading it evenly. If using, sprinkle the chopped pecans over the top.
- Allow the cake to cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 350 kcal per serving | Servings: 24 servings