Lyons Family Cookbook

Chocolate Sheet Cake

--- CAKE ---

2

cups

unbleached white flour

2

cups

sugar

1/2

tsp

salt

1/2

cup

buttermilk

1

tsp

baking soda

1

tsp

vanilla extract

2

eggs (large)

2

sticks butter (1 cup)

1/3

cup

cocoa powder

1

cup

boiling water

1

tsp

instant coffee granules

--- ICING ---

1

stick butter (1/2 cup)

1/3

cup

cocoa powder

1/3

cup

milk

2

tsp

vanilla extract

3 1/4

cups

powdered sugar

1/4

cup

toasted pecans, chopped (optional)

1

CAKE: Preheat oven to 350°

2

In large bowl, combine the flour, sugar and salt. Stir together and set aside.

3

In another bowl, mix buttermilk, baking soda, vanilla extract and eggs. Mix with a fork and set aside.

4

Meanwhile, bring 1 cup water to a boil. Add 1 tsp instant coffee granules, and stir until dissolved, and set aside.

5

In a medium sauce pan, melt the butter and add the cocoa. Whisk together to combine. When butter is melted, pour the boiling water/coffee mixture into the saucepan. Allow to bubble for a moment, then turn off the heat.

6

Pour the chocolate mixture into the flour mixture. Stir together until combined, to cool the chocolate, Then pour in the egg mixture. Stir together until smooth, and pour into a lightly buttered 15x10x1" jelly roll pan. Bake for 20 minutes until a toothpick comes out clean.

7

ICING: While cake is baking, make the icing:

8

Melt the butter in medium saucepan over medium-low heat. Add the cocoa power and stir until smooth. Add the milk, vanilla extract, and powdered sugar. Stir together. Dump in the pecans and stir until well combined.

9

Immediately after removing the cake from the oven, pour the warm icing over the top. You will want to avoid doing much spreading, so try to distribute it as you pour.