Recipe: Chocolate Sheet Cake with Vanilla Nut Chocolate Frosting

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Paula Tomey-Allen 

Chocolate Sheet Cake
2 C. All Purpose Flour 
2 C. White Sugar
2 Sticks Butter 
4 Tbsp. Hersheys Cocoa Powder   
1 C. Hot Water   
1/2 C. Buttermilk or Sour Milk (add 1/2 tsp. White Vinegar to 1/2 C. Milk)   
2 Lg. Eggs, beaten   
1 tsp. Baking Soda   
1 tsp. Watkins Vanilla Nut Extract

Sift together flour and sugar into a large mixing bowl. 
Place 2 sticks butter, cocoa powder, and water in a small saucepan. 
Bring to a boil and pour over sugar and flour mixture. 
Beat well with electric mixer and add buttermilk or sour milk, eggs, baking soda, and  Watkins Vanilla Nut Extract. 
Mix well and pour into greased 16 x 11 x 1 inch pan (cookie sheet).
Bake 20-25 minutes at 350 degrees. Test with toothpick for doneness. Transfer pan to protective surface covered with thick terry towel.


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Chocolate Sheet Cake Frosting                    

1/2 Stick Butter   

4 tbsp. Hersheys Cocoa Powder

6 tbsp. Cold Milk   

3 C. Powdered Sugar   

1 tsp. Watkins Vanilla Nut Extract

Using same saucepan, melt butter, 4 tablespoons cocoa, and 6 tablespoons milk.  Stir gently and bring to a low boil; remove from heat.     

In a medium size glass bowl, place powdered sugar and 1 tsp. Watkins Vanilla Nut Extract.  Pour chocolate mixture over this and beat with electric mixer until all sugar is dissolved and resembles icing. Add little milk, if needed.     

Since it is warm you can pour over warm cake and spread gently.    

Optional: Sprinkle with pecan pieces.     

The Watkins Vanilla Nut Extract gives this delicious dessert a special rich flavor. One of our family's favorites!  

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