Classic Texas Sheet Cake

Ingredients

For the Cake:

1 cup butter

1 cup water

1/4 cup cocoa

2 cups granulated sugar

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

For the Frosting:

1/2 cup butter

1/4 cup cocoa

1/4 cup plus 2 tablespoons milk

1 pound confectioners' sugar (4-1/4 cups)

1/2 teaspoon vanilla extract

1/2 cup walnuts, chopped

Instructions

For the Cake:

Preheat oven to 350 degrees.

In a medium saucepan combine the butter, water and cocoa over medium heat; heat until butter melts.

In a medium bowl add the sugar, flour, salt and baking soda.

Mix to combine.

In a 1 cup measuring cup add the buttermilk, eggs and vanilla.

Mix with a fork to combine; add to the flour mixture.

Pour flour mixture into the heated chocolate mixture.

Using an hand held mixer, mix until smooth.

Pour into a 15x10x1-inch jelly roll pan.

Bake 20 to 23 minutes or until a toothpick inserted in the center comes out clean.

Frost while still hot.

For the Frosting:

In a medium saucepan combine the butter, cocoa and milk.

Bring to a simmer.

Take off of the heat.

Add confectioner's sugar and vanilla mix well with a hand held mixer.

Stir in walnuts.

Pour over the cake.

Spread to cover the hot cake.