The BEST Chocolate Sheet Cake

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So, today is my birthday. Or.. as my Daddy used to say – ‘Blow the trumpets & sound the horns, for today is the day that Crystal was born!’.

Birthdays aren’t as much fun as they used to be. Back when I was a kid, I looked forward to them. I mean… I got presents. What wasn’t to look forward to?!

But these days… things are different. I mean, I still get a couple gifts here & there. But the thing I seem to get most are more wrinkles. Like really.

sung to the tune of the happy birthday song….

‘Happy Birthday to you, happy birthday to you.

Happy birthday, you have wrinkles.ย 

And you pee when you sneeze’

Wonderful. ๐Ÿ˜‰

But, if there’s one thing life has taught me… it’s to be thankful. I lost my husband when he was 33… so as much as I hate getting older, I also am thankful to be getting older. Even if I still these wrinkles could suck it.

So, I’m going to hug my kids – and slather on my wrinkle cream – and shove my favorite chocolate cake in my mouth. After all, it is my birthday.

And this my friends… there’s a reason it’s my favorite chocolate cake. It’s a sheet cake for one – but that’s not why it’s my favorite. It’s my favorite because it’s so darn decadent. To the perfectly moist cake to the fudgy icing… it’s perfection really.

The BEST Chocolate Sheet Cake

Ingredients:

FOR THE CAKE:

2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

FOR THE FROSTING:

1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
3 cups Powdered Sugar

Directions:

Note: I use an 18×13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. 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-degrees for 20 minutes.

While cake is baking, make 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.

adapted from The Pioneer Woman

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