Texas Sheet Cake with Chocolate Fudge Frosting

TEXAS SHEET CAKE WITH CHOCOLATE FUDGE FROSTING
Paula Deen's Southern Cooking Bible Ingredients

Cake
1 cup boiling water
1/3 cup unsweetened cocoa powder, sifted
2 sticks (8 ounces) butter, melted
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup packed light brown sugar
1 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder

Frosting
1 cup granulated sugar
1/2 cup unsweetened cocoa powder, sifted
1/2 cup whole milk
4 tablespoons (1/2 stick) butter, cut into small bits
2 tablespoons light corn syrup
4 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract

Preparation
Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan with butter, oil or cooking spray.

To make the cake: In a medium bowl, whisk together the boiling water and cocoa powder. Stir in the melted butter. Whisk in the eggs, buttermilk, and vanilla. In another medium bowl, whisk together the flour, both sugars, the baking soda, salt, and baking powder. Fold the flour mixture into the chocolate mixture until combined. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.

While the cake is baking, prepare the frosting: In a large saucepan, whisk together the granulated sugar and cocoa powder. Whisk in the milk, then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. Off the heat, stir in the confectioners’ sugar and vanilla.

Spread the frosting over the surface of the cake just as soon as it comes out of the oven. Let the cake cool on a rack, then serve it up.