Devil's Food Sheet Cake
|Water/Null||1 1⁄2 Cup (24 tbs) (Null)|
|Sugar/Null||2 Cup (32 tbs) (Null)|
|Butter/Margarine||3⁄4 Cup (12 tbs) (Null)|
|Eggs/Null||2 , lightly beaten (Null)|
|Vanilla extract/Null||1 Teaspoon (Null)|
|All purpose flour/Null||2 Cup (32 tbs) (Null)|
|Baking cocoa/Null||1⁄2 Cup (8 tbs) (Null)|
|Baking soda/Null||2 Teaspoon (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Confectionery sugar/Null||2 Cup (32 tbs)|
|Baking cocoa/Null||2 Tablespoon|
|Vanilla extract/Null||1⁄2 Teaspoon|
In a large saucepan, bring water to a boil.
Remove from the heat.
Stir in sugar and butter until butter is melted.
Add eggs and vanilla; mix well.
Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly.
Pour into a greased and floured 15-in.x 10-in.x 1-in.baking pan.
Bake at 350° for 30-35 minutes or until a wooden pick inserted near the center comes out clean.
Cool completely on a wire rack.
For frosting, beat butter, confectioners' sugar, cocoa, vanilla and enough milk to reach a spreading consistency.