Aunt Louise's Sheet Cake (Chocolate!)

My Aunt Louise lived in San Marcos,  Texas.  She wasn't really an aunt since she was married to my grandmother's cousin, but everyone called her Aunt Louise.  Louise was known as a generous woman and a great cook.  My grandmother, Moselle, another great cook, swapped recipes with her often.  They would talk about recipes when they visited each other in person, on the phone, and through letters.  Moselle made this cake often.  It was a favorite because of it's ease and because it was a crowd pleaser.  Since it is baked in a large rimmed baking sheet, it can be cut into at least 20 servings.

I started making the sheet cake shortly after I married John and started teaching.  The need for a homemade cake occurred often at school.  This cake was my go-to since it was ready in about 30 minutes, frosting and all.  This is thanks to the fact that the warm frosting is spread on the warm cake that is still in the pan.  My busy teaching schedule demanded a recipe like this that could be made on a school night.

Aunt Louise and Grandma Moselle are both gone now.  I think of both of them often, and especially when I make this cake.  Thanks ladies for your constant dialogue about recipes.  It continues to inspire!

Aunt Louise's Sheet Cake

Serves: 20

Cake:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter (this was margarine, but I prefer butter now)
3/4 cup water
1/3 cup natural unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 cup buttermilk
2 large eggs

Frosting:
6 Tablespoons butter
1/2 cup buttermilk
1/4 cup natural unsweetened cocoa powder
3 cups powdered sugar
1/2 cup chopped pecans
2 teaspoons pure vanilla extract

Preheat oven to 375˚ F.  Spray a 15 x 10 inch rimmed baking sheet with cooking spray.

Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large bowl.  In a medium saucepan over medium heat, bring the butter, water and cocoa to a boil.  Pour cocoa mixture over the flour mixture and whisk to combine.  Add the buttermilk, eggs and vanilla.  Mix well.  Pour into prepared pan.  Bake for 16 - 17 minutes or until a cake tester comes out clean.  Place on a cooling rack.

For the frosting, combine the butter, buttermilk and cocoa in a medium saucepan over medium heat.  Bring to a boil.  Remove from heat and stir in the powdered sugar, pecans and vanilla.  Pour over warm cake.  Cool completely before serving.

*Note - the cake pictured above does not have the pecans in the frosting since it was baked for a school bake sale (the school is a nut-free zone).