I love this cake with my personal twist!

Texas Sheet Cake

For the cake…

2 cups white all-purpose flour

2 cups white granulated sugar

1/4 teaspoon salt

2 sticks butter

Heaping 1/3 cup unsweetened cocoa powder

1 cup boiling water

1/2 cup buttermilk

2 eggs, beaten

1 tablespoon pure vanilla extract

1 teaspoon baking soda

For the icing…

1 3/4 sticks butter

Heaping 4 tablespoons unsweetened cocoa powder

6 tablespoons whole milk

1 tablespoon pure vanilla extract

3 1/2 cups powdered sugar

2 cups semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray a jellyroll pan with non-stick cooking spray containing flour.

Start by making the cake. In a large bowl, combine the white all-purpose flour, white granulated sugar and salt.

In a large saucepan, melt the butter over high heat. Once melted, stir in the unsweetened cocoa powder. Add in the boiling water. Let boil for 30 seconds.

Pour this hot chocolate mixture over the flour and sugar mixture and stir together.

Whisk together the buttermilk, eggs, pure vanilla extract and baking soda. Add into the chocolate mixture and stir well.

Pour the batter evenly into the prepared pan. Bake, in preheated oven, for 20 minutes.

Meanwhile, make the icing. Melt the butter in a large saucepan over high heat. Add in the unsweetened cocoa powder. Let this mixture boil for 30 seconds.

Remove from heat and stir in the whole milk and pure vanilla extract. Stir in the powdered sugar. Stir in the semi-sweet chocolate chips. Continue to stir everything until the chocolate chips melt. Keep over low heat until the cake is done baking. Once the cake is baked, remove from the heat and gently pour the warm icing all over the top. Spread gently.

Allow to cool to room temperature. Enjoy!