A Sheet Cake, the Size of Texas

Well, not really but you know it has BIG chocolate taste the size of Texas.  I have always wanted to make a Texas Sheet Cake.  A most excellent cake! Dense, fudgey, rich, chocolatey... and delicious!

 Wanna a square?

No, oh, your trying to be good.  Okay, how about a bite?

I really did not have to resist this cake.  I had about two pieces between day one and day two.  And then it was gone.  Gone, gone, gone!

Texas Sheet Cake
Largely adapted from this recipe at Home Sick Texan

2 cups of sugar
2 cups of flour
2 sticks of butter (1 cup)
4 tablespoons of cocoa
1 cup of water
2 eggs lightly beaten
1/2 cup of buttermilk
1 teaspoon of baking soda
2 teaspoon of vanilla
1 teaspoon of cinnamon

Preheat oven to 400 degrees. Sift the sugar and flour together in a bowl. Melt the butter on low in a saucepan, and when melted add cocoa and water and heat until boiling. Pour cocoa mixture over sugar and flour and combine thoroughly. Add eggs, buttermilk, vanilla, cinnamon, and baking soda. Mix well with a spoon.
Pour batter into greased 9x13 inch pan (the deeper kind, not the shallow brownie pan kind (like I did- that was a mistake because it needed to rise just a bit more), and bake for about 30 minutes, checking it at 20 minutes.  Pour icing (recipe below) over cake when you take it out of the oven.

Texas Sheet Cake Icing

1 stick of butter
4 tablespoons of cocoa
6 tablespoons of milk
1 teaspoon of vanilla
1 teaspoon of cinnamon
1 box (1 pound) of powdered sugar

Five minutes before cake is done, bring to a boil the butter, cocoa and milk. Remove from heat, and mix in sugar, vanilla, and cinnamon. Beat well, and then spread over cake while both are still warm.