Chocolate Glazed Cake

Chocolate Glazed Cake - made August 20, 2021 from Recipe Girl

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1/2 cup buttermilk

1 large egg

1 teaspoon vanilla extract

1 cup butter

4 tablespoons unsweetened cocoa powder

1 cup water

Glaze

1/2 cup butter

4 tablespoons unsweetened cocoa powder

6 tablespoons buttermilk

1 teaspoon vanilla extract

16 ounces confectioners sugar, sifted free of lumps

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.
2. In a large bowl, whisk together flour, sugar and baking soda; set aside.
3. In a separate bowl, whisk together buttermilk, egg and vanilla extract; set aside.
4. In a saucepan over medium heat, melt the butter. Whisk in cocoa powder and water until smooth and combined. Bring mixture to boil. Pour over dry ingredients and whisk until smooth. Stir in the buttermilk mixture until combined. Pour into prepared pan.
5. Bake 25 to 30 minutes or until toothpick inserted near the center comes out clean.
6. While cake is baking, prepare glaze. Melt the butter. Whisk in remaining ingredients, adding the confectioners' sugar 1/2 cup at a time, whisking after each addition until glaze is desired consistency. Pour warm glaze over warm cake as soon as it comes out of the oven.

I haven't made a Texas sheet cake in awhile but they're always a favorite. Not just because of how easy they are to make but they almost always turn out and they make enough for a small crowd. Despite the name, I never bake them in an actual sheet pan as that would make the cake layer too thin. A 9 x 13-inch baking pan makes the perfect thickness, not too thin but also not so thick that it can't support a layer of frosting as well.

I might've underbaked this a tiny bit, not an uncommon occurrence, but it still worked out fine. The frosting was a bit sweet for me but that's probably because I'm still not much of a frosting person.