Texas Sheet Cake

It seems I'm on some kind of cake kick.  What can I say?  I really enjoy a good slice of moist cake.  :)  This cake is more like a "cake" brownie though!  I've had this recipe in my arsenal for quite some time - it's a perfect recipe because I usually have everything on hand when a craving arrives.

Enjoy!

Texas Sheet Cake

Cake:
2 Cups Flour
2 Cups Sugar
1 Cup Water
1/2 Cup Butter
1/4 Cup Unsweetened Cocoa Powder
2 Eggs
1/2 Cup Buttermilk
1 Tsp Baking Soda
1 Tsp Vanilla
1/2 Tsp Salt

Frosting:
5 Tbsp Milk
1/4 Cup Unsweetened Cocoa Powder
2 Tbsp Butter
3 Cups Powdered Sugar
1 Tsp Vanilla

Preheat oven to 350 degrees.  Spray jellyroll pan (I use Pampered Chef's Stoneware Bar Pan) with nonstick cooking spray.  In small bowl; combine flour and sugar - set aside.  In medium saucepan; heat water, butter, and cocoa powder over medium heat; bring to boil, stirring occasionally.  Whisk in flour mixture.  Add eggs, buttermilk, baking soda, vanilla, and salt; mix well.  Pour into pan.

Bake 22-25 minutes or until toothpick comes out clean from center.  Remove from oven to cool for 10 minutes before frosting.

Frosting: Place milk, cocoa powder and butter in microwave safe dish or small saucepan.  Heat and whisk until smooth.  Add powdered sugar and vanilla; whisk until smooth.  Spread over warm cake.

Store in tightly covered container in refrigerator.