Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside.
In a medium bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine water, butter, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat.
Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared baking pan.
Bake about 25 minutes for the 15x10x1-inch pan, about 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean.
Pour warm Chocolate-Buttermilk Frosting over the warm cake, spreading evenly.
In a medium saucepan combine butter, cocoa powder, and buttermilk. Bring mixture to boiling. Remove from immediately from heat. Add powdered sugar and vanilla. Beat with an electric mixer on medium to high speed until smooth. If desired, stir in chopped pecans.
Typically make 1. 1/2 frosting recipe.
**For Chocolate-Cinnamon Sheet Cake add 1 teaspoon cinnamon to flour mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (75g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 159 (76%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||24 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 46.4mg||14 %|
|Sodium 4924.6mg||170 %|
|Potassium 59.8mg||2 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 11.4g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 210
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