Denver Chocolate Sheet Cake
"Since the 1950s, when the Junior League first started publishing cookbooks to raise money for charity, it has sold hundred of millions of copies. This recipe came to The New York Times in 2003 from the Denver chapter: a basic chocolate sheet-cake of tremendous moistness that's very easy to make. It is meant to have a very mild, milk chocolate flavor, but if you prefer a bit more depth, double or even triple the cocoa in the cake and frosting. Featured in: At Lunch With: Deborah C. Brittain; Tacos, Stir Fries And Cake: The Junior League At 102...."
INGREDIENTS
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FOR THE CAKE:
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16 tablespoons unsalted butter in 16 pieces (plus 1 tablespoon softened butter for greasing pan)
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2 1/2 cups all-purpose flour (more for pan)
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2 cups sugar
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1 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup cocoa
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1/2 cup buttermilk
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2 eggs, lightly beaten
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1 teaspoon vanilla
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FOR THE FROSTING:
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8 tablespoons unsalted butter in 8 pieces
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1/4 cup cocoa
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6 tablespoons buttermilk
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1 pound confectioners' sugar
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1/2 cup chopped walnuts or pecans
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