Chocolate Sheet Cake with Chocolate Icing

Another dessert victory thanks to Paula Deen. I make this all the time, and is great as a kid's birthday cake!

Recipe from: Cooking With Paula Deen magazine, May/June 2010
Adapted from: Who Says You Can’t Cook It All, by Alan Jackson, Second Edition. Available at alanjackson.com

Makes 1 (13x9-inch) baking pan

Ingredients:
- 2 cups all purpose flour
- 2 cups sugar
- ½ teaspoon salt
- ½ cup butter (unsalted)
- ½ cup vegetable oil
- 4 tablespoons unsweetened coco powder
- 1 cup water
- ½ cup whole buttermilk (or, I substituted ½ cup 2% milk with a splash of white vinegar)
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- Chocolate Icing (recipe follows)

Directions:

Preheat oven to 350 degrees. Spray a 13x9-inch baking pan with nonstick baking spray and then dust with flour. Set aside.
In a large bowl, sift together flour, sugar, and salt; set aside.
In a large saucepan, combine butter, oil, cocoa, and water, whisking until blended. Bring just to a boil over medium-high heat, stirring constantly, until butter melts and mixture is smooth.
Add chocolate mixture, buttermilk, baking soda, vinegar, vanilla, and eggs to flour mixture, beating at medium speed with a mixer until smooth.
Pour batter into prepared pan. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Punch holes in cake with a fork or an ice pick. Pour chocolate icing over hot cake. Cool completely on a wire rack.


Chocolate Icing
Ingredients:
- ½ cup butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons whole (or 2%) milk
- 1 (16 ounce) box confectioners’ sugar
- 1 teaspoon vanilla extract
Directions:

In a medium sauce pan, combine butter, cocoa, and milk; bring to a boil over medium-high heat, stirring constantly. Remove from heat; add confectioners’ sugar and vanilla. Transfer mixture to a large bowl. Beat at medium speed with a mixer until smooth.