Texas Sheet Cake

I know, I know, we've all had Texas sheet cake...but have you REALLY?! This, my friends, IS the recipe. It's the way it SHOULD be and the way it SHOULD taste. Rich, light, chocolaty cake with a warm frosting that oozes into the cracks and crevises of the cake, creating a incredible chocolate haven. Now if you're gonna make Texas sheet cake, make it the right way - the way your grandma made it - and the way my MOM always made it. When I think of her, I think of this cake. And let me tell you, you'll be the talk of the town when you bring this to your next neighborhood party.

Cake:
2 sticks (1 cup) butter
1 cup water
1/4 cup cocoa
2 eggs
2 cups sugar
2 cups flour
1 t vanilla
1 t baking soda
1/2 t salt
1/2 cup buttermilk

Frosting:
1/2 cup (1 stick) butter
1/4 cup cocoa
6 T buttermilk
1 t vanilla
2 - 21/2 cups powdered sugar (depending on your desired consistency)

Mix flour, sugar, baking soda and salt in your mixer bowl. Mix butter, cocoa and water in a saucepan. Bring to a boil, remove from heat and let cool slightly. Pour cocoa mixture over flour mixture and mix on low until it comes together. Add milk, eggs and vanilla. Beat until smooth. Bake in a greased sheetcake pan at 350 degrees for 20 minutes. Cool for about 10 minutes until the cake is not hot, but still very warm (this helps it seep into the cake better.)

After you remove the cake from the oven, start on the frosting. Bring butter, cocoa and buttermilk to a boil. Remove from heat and add vanilla and powdered sugar. With a whisk, beat the frosting until the sugar is well incorporated and there are no clumps. Pour over cake and spread evenly. If I were making it, I would then grab a fork and eat it straight out of the corner of the pan...all warm, gooey and delicious. But if you're taking it to a party I don't suggest this:)