I was not sure if I wanted to call this sheet cake because I did not really make it on a baking sheet. I baked it in a 13 x 9 pan and it still came out very delicious, just a bit thicker than your normal Texas sheet cake. My secret ingredient in this cake is the cinnamon. When my mom took the first bite, it took her a minute to figure out what it was. That is the fun with working with spices. Sometimes it is a guessing game. 🙂
Ingredients: (made one 13×9 inch pan)
2 Cups all-purpose flour
2 Cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 Cup water
1/2 Cup unsalted butter
1/4 Cup unsweetened cocoa powder
1/2 Cup buttermilk
1 teaspoon vanilla
2 eggs
Chocolate Frosting (recipe follows)
Preheat oven to 375 degrees. Grease and flour your pan.
In a small sauce pan, combine water, butter, and cocoa. Bring to a boil.
In your mixing bowl, whisk together flour, sugar, baking soda, and salt. Add chocolate mixture and blend together.
Add buttermilk, vanilla, and eggs. Blend until smooth.
Pour into prepared pan.
Bake for 22-28 minutes or until tooth pick comes out clean. Frost immediately.
ENJOY!
Ingredients for Chocolate Frosting
6 Tablespoons unsalted butter
1/3 Cups milk
1/4 Cup unsweetened cocoa powder
3 Cups powdered sugar
1 teaspoon vanilla
In a medium sauce pan, bring to a boil butter, milk, and cocoa.
Remove from heat and immediately add powdered sugar. It will be a bit thick to stir but the warm chocolate will help melt the sugar. Stir until smooth, then add vanilla.
Spread on warm cake. Allow to cool completely. The top of the frosting will harden a bit but still remain soft.
