Chocolate Sheet Cake
|Sugar||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Baking cocoa||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Confectioners sugar||2 Cup (32 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
In a mixing bowl, combine the first four ingredients; set aside.
In a small saucepan, bring butter, cocoa and water to a boil.
Add to dry ingredients and mix well.
In a small mixing bowl, beat eggs.
Add buttermilk and vanilla; mix well.
Stir into cocoa mixture.
Pour into a greased 15-in.x 10-in.x 1-in.baking pan.
Bake at 375° for 20-22 minutes or until a wooden pick inserted near the center comes out clean.
Meanwhile, in a saucepan, bring butter, cocoa and milk to a boil, stirring constantly.
Remove from the heat; add sugar and vanilla.
Spread over hot cake; immediately sprinkle with nuts.
Cool completely on a wire rack.