This was probably the most requested dessert of my childhood (ok, behind my request for cherry chip cake with cherry icing every year for my birthday haha :)), and it is hands down the most requested dessert in my family now.  It is in no way healthy or paleo, but it is worth every caloric bite!  I don’t even like chocolate (I know, right?!), but this cake is so ooey goey and almost fudgelike, that I’ve honestly never met someone who didn’t love it!  How’s that for an endorsement? The ONLY downside to it, is that it doesn’t “look” that pretty… The frosting is almost liquid like when you pour it on, but then it solidifies (hence it being easiest as a sheet cake).  As I was wishing that it looked better, I had the idea to refridgerate half the frosting, do it as a layer cake, and then drizzle the other half over.  I seriously, wanted to remake another one as soon as I thought about it!!  But…need a little break before I can handle all the temptation again 🙂  I’ll “edit to add” when I try it the other way! Little helper 🙂 Ingredients

Cake

• 2 1/3 Cup Flour
• 2 Cups Sugar
• 1 1/4 Cups Water
•  4 Tablespoons Cocoa
• 1 Teaspoon Vanilla
• 1 Teaspoon Baking Soda
• 1 Cup Butter
• 1/2 Cup Buttermilk
• 2 Eggs Beaten

Frosting

• 1/2 Cup Butter
• 6 Tablespoons Buttermilk
• 1 pound powder sugar
• 4 Tablespoons Cocoa
• 1 Teaspoon Vanilla

Directions

Cake

• Preheat oven to 350 degrees
• Mix flour, sugar, and baking soda in a bowl.
• Bring butter, water, and Cocoa to boil in a saucepan, and then pour over dry ingredients.
• Mix thoroughly.
• Add Buttermilk, eggs, vanilla, and beat well.
• Pour into 9×13 inch pan and bake for 30 minutes, or until center is not sticky to the touch.

Frosting

• When cake is done or almost done heat butter, cocoa, and buttermilk to a boil (I use the same pan that I used for the cake-win!)
• Remove from the heat and mix in vanilla and sugar (you can add walnuts, but I’m not a big fan :))
• Frosting will be very runny, but pour over the cake before it cools.  The frosting will harden to a soft fudgelike consistency, and it traps in moisture of the cake!  Takes a few hours to harden, so keep in mind when you are baking.  I usually make it the morning of, or you can make it the day before.  It stays so moist, that it’s just as good the next day!

Great with Ice cream, or all by itself.

ENJOY!