Chocolate Sheet Cake with Chocolate Cream Cheese Frosting

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My baby turned 3 this week -sniff. His cake request was “light chocolate cake” as opposed the dark. So I looked for a sheet cake that was “light chocolate”. This recipe fit the bill, it appeared on about 40 different websites, the Pioneer Woman came up #1, so lets give her credit (she’s also a great food blogger)! I used a light cream cheese frosting that worked wonderfully and opted for a thicker cake so I used a 13×9 pan. This cake is very moist and most important of all – approved by the birthday boy. The non-birthday boy requested it for his birthday next month.

FOR THE CAKE:
2 c Flour
1 1/2 c Sugar
1/4 tsp Salt
5 TBSP Cocoa
2 sticks Butter
1 c Boiling Water
1/2 c Buttermilk
2 eggs, lightly beaten
1 tsp Baking Soda
1 tsp Vanilla
_____
FOR FROSTING:
8 oz light cream cheese
4 TBSP Cocoa
1 teaspoon Vanilla
3/4 c Powdered Sugar

Preheat oven to 350 & spray your pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake for 20 minutes. Cool in pan for 10 minute then you can flip out or allow to cool completely in pan. Frost when cool.

FROSTING:
Combine all ingredient in a food processor. Process until combined. Frost your cake.

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