This is not a new recipe for anyone who lives in the south, I’m sure. It’s a staple at group gatherings, not only because it’s a big cake (it’s the size of Texas, get it?), but because it’s really good and super easy to make. And if you live in Maine (@pajiba) or somewhere, you can call it Maine Sheet Cake if you want!
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter (the original recipe I have calls for Oleo. This recipe is an oldie!)
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
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FOR FROSTING
½ cups Finely Chopped Pecans (leave these out if you want)
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Note: I use an 18×13 sheet cake pan, it’s also called a half sheet pan, jelly roll pan, or a cookie sheet.
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. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
