Yankee Sheet Cake

Directions

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   For cake:
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   1. Preheat oven to 350 degrees.
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   2. Spray a half sheet pan, or a 15 x 9 x 2 jelly roll pan with floured baking spray, or grease and lightly flour the pan.
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   3. In a small bowl, combine flour and sugar and set aside.
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   4. In a large (3-quart+) sauce pan, heat water, 1/2 Cup butter and 1/4 Cup cocoa powder over medium heat; bring to a boil while whisking to combine. Remove from heat.
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   5. Whisk in flour mixture until combined.
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   6. Stir in eggs until well combined.
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   7. Stir in 1 1/2 teaspoon vanilla, buttermilk, baking soda, salt, cinnamon and cayenne pepper; mix well. Pour into prepared pan.
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   8. Bake for 21-24 minutes or until a toothpick inserted into center of the cake comes out clean. Remove from oven and cool on a wire rack for 10 minutes before frosting. The cake must be warm when frosted!
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    For Frosting:
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    1. Whisk 2% milk and the remaining 1/4 Cup cocoa powder in a small saucepan until combined. Add 2 Tablespoons of butter and heat over medium heat, until butter is melted, stirring occasionally to combine.
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    2. Remove from heat and stir in the remaining 1 teaspoon of vanilla.
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    3. Whisk in powdered sugar and stir until frosting is smooth.
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    4. Pour frosting over warm cake, and spread evenly with a knife or a spreader.
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    5. Cool completely and cut into squares to serve.
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    Makes about 2 dozen servings