Texas Chocolate Sheet Cake
2 cups flour
2 cups sugar
1 t. baking soda
½ t. salt
¾ c. OLIVE MILL Vanilla oil
¼ cup cocoa powder
2 large eggs
½ cup low fat buttermilk
1 t. vanilla
1 t. butter extract
1 cup hot water
Frosting: ¼ cup Vanilla oil
½ cup buttermilk
4 t. cocoa powder
1 t. vanilla
1 lb. (4 cups) powdered sugar
Preheat oven to 400. Coat one 18×12” jelly roll pan with oil and set aside. In mixer bowl, combine flour, sugar, baking soda and salt. Set aside. In a saucepan, combine oil, and cocoa. While continually stirring, slowly bring to a boil. Stir for 1 minute and remove from heat. Add chocolate mixture to flour mixture and blend on medium speed for 1 minute. Add eggs, buttermilk and vanilla and butter extracts, mix until smooth. Slowly add hot water and mix until completely blended. Pour onto pan and bake for 20 minutes or until top springs back when touched. Remove and frost immediately. Frosting: In a saucepan over medium heat, combine oil, buttermilk and cocoa. While stirring, bring to a low boil. Remove from heat, add vanilla and powdered sugar. Mix until smooth. Spread evenly over hot cake. Sprinkle with chopped pecans or coconut if desired.
