Mom's Chocolate Sheet Cake

This is a recipe for my mother's chocolate sheet cake,

a family favorite. Chocolate with a hint of cinnamon.

This is my son, Ethan's, favorite cake.

He requested it this year for his 23rd birthday.

So here's the recipe:

MOM'S CHOCOLATE SHEET CAKE

IN A MEDIUM SAUCEPAN BLEND:

1 stick butter

1/2 c. shortening

4 tsp. cocoa powder

1 cup water

Heat until dissolved (only a slight boil)

Take off of heat and let cool.

IN A LARGE BOWL SIFT TOGETHER:

2 cups sugar

2 cups flour

1 tsp. baking soda

2 tsp. cinnamon

FOR THE NEXT STEP you will need 1/2 cup of buttermilk.

I didn't have any, so I made a substitute out of

1 Tbsp. of Apple Cider Vinegar,

then filling up to the 1/2 cup line with

evaporated milk.

(rarely do I keep buttermilk on hand)

IN MEDIUM BOWL COMBINE:

the 1/2 cup of buttermilk

2 beaten eggs

1 t. vanilla

Pour cooled chocolate mixture over the dry ingredients in the large bowl,

then add the buttermilk mixture.

Stir completely, but do not "over mix".

Pour into a prepared sheet cake pan or stone.

(the average sheet pan measures 13"x18").

Bake at 350 degrees for 20 minutes.

While the cake is baking, prepare your

ICING:

IN A MEDIUM SAUCEPAN MELT:

1 stick of butter

6 tsp. buttermilk (again, you can sub sour milk)

4 tsp. cocoa powder

LET THE MIXTURE COOL FOR 10 MINUTES:

Then add 1 box of powdered sugar (1 lb.)

1 tsp. vanilla

and 1 cup of chopped pecans (optional)

Stir to combine...

if too thick, add one Tbsp. of milk at a time,

stirring between each, until a creamy consistency.

ICE THE CAKE AS SOON AS IT IS REMOVED FROM THE OVEN.

This cake is a light chocolate cake with a slight hint of cinnamon.

The frosting is sweet and nutty.

Very moist and decadent.

ENJOY!

Keep Calm and Kerri On!