Honestly, the most moist, melt-in-your-mouth, to-die-for Texas sheet cake in the world. Kandi has this one perfected! Definitely one of my childhood favorites!
Best Chocolate Cake in the World
Bring to a boil: 1 stick margarine, 7 Tbsp baking cocoa powder (equivalent to 3 squares baking chocolate) and 1 cup water. Remove from heat. Add this to 2 cups sugar and 2 cups flour. Beat well. Add 2 beaten eggs, 1 tsp vanilla, 1/2 cup buttermilk, 1/2 tsp salt and 1 tsp soda.
Pour into a greased jelly roll pan (15 1/2 X 10 X 1) Pan size is important. The batter will be thin. Bake for 20 minutes at 400 degrees. Put on the following frosting while the cake is still hot.
Bring to a rolling boil: 1 stick margarine, 4 Tbsp cocoa powder and 6 Tbsp milk. Remove from heat. Add 3 1/2 cups powdered sugar and 1 tsp vanilla. Mix well. One cup nuts may be added if desired. (Kandi makes it without nuts...) Pour over cake. The frosting is thin.
Note: The combination of the hot cake and the thin frosting makes it so the frosting drips off the sides. I will admit that as kids (okay, and as adults...) we would stand by and help "clean up" the frosting that was dripping. Before serving, Kandi takes a warm dish cloth and wipes around the edges.