Thanks Dessert for Two! This was quick, easy and delicious.
Texas Chocolate Quarter Sheet yields 4-6, so pretty sure I doubled the recipe
- For the cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 1 stick (4 ounces) unsalted butter
- 2 heaping tablespoons unsweetened cocoa powder
- 1/2 cup boiling water
- 1/4 cup buttermilk
- 1 large egg, beaten
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- For the frosting:â?¨7 tablespoons unsalted butter
- 2 heaping tablespoons cocoa powder
- 3 tablespoons buttermilk
- 1 teaspoon vanilla
- 2 heaping cups powdered sugar
- Preheat the oven to 350.
- Lightly spray a quarter-sheet pan with cooking spray. A quarter-sheet pan measures 12x10-inches.
- First, make the cake. In a medium bowl, whisk together the flour, sugar, and salt.
- In a small saucepan over medium-low heat, melt the butter.
- Once melted, stir in the cocoa powder and boiling water.
- In a measuring cup, stir together the buttermilk, egg, baking soda and vanilla.
- Add the buttermilk mixture to the flour mixture, following by the boiling water mixture.
- Stir together all cake ingredients very ell, and then pour into the prepared pan.
- Bake cake for 15-18 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, make the frosting. In the same saucepan, melt the butter over medium-low heat.
- Stir in the cocoa powder, buttermilk and vanilla until well-combined.
- Remove the pan from heat and whisk in the powdered sugar.
- Immediately when the cake comes out of the oven, pour the frosting over. Use an off-set spatula to spread the frosting to the edges of the pan.
- Let the cake cool for at least 30 minutes before serving.