Texas "Macadochis" Sheet Cake

This cake, while a fairly common recipe (everyone seems to have their own version of Texas Sheet Cake!), is a heavy favorite at our house. It's incredibly delicious, is often requested for someones birthday cake, and I love bringing it to family gatherings since sheet cakes are quick and easy to throw together. Besides, it's chocolate cake, and that's reason enough to make this!

Texas "Macadochis" Sheet Cake

2 cups sugar
2 cups flour
1 cup water
1 cup butter***
4 TBSP. baking cocoa
1/2 cup buttermilk
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking soda

Preheat the oven to 350* F. Grease a large cookie sheet.
In a large mixing bowl combine the sugar and flour and mix well. Set aside. In a saucepan combine the water, butter and cocoa. Bring to a boil. Pour over the flour/sugar mixture and mix well. Add the buttermilk and stir. Then add the remaining ingredients and mix well. Pour the batter into the prepared cookie sheet. Bake for 20 minutes, or until the top springs back when touched lightly in the middle.  Pour the warm frosting over top of the still-warm cake, spreading evenly over top and let cool.

*** margarine or shortening work well as a substitution.

frosting:

1/2 cup butter
3 TBSP. baking coca
6 TBSP. milk
1 tsp. vanilla
3 1/2 - 4 cups powdered sugar
1/2 - 1 cup chopped pecans (optional)

To prepare frosting- In a saucepan, combine the butter, cocoa and milk. Bring to a boil, stirring constantly. Remove from heat and add the vanilla and powdered sugar. Beat until well mixed (I use my electric hand mixer and put the beaters right in my saucepan to mix it). Pour the warm frosting over top of the warm cake. If using pecans, sprinkle them evenly over top.