2 ½ cups all-purpose flour 2 ½ cups granulated sugar ¾ cup unsweetened cocoa powder 2 ½ teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 ¾ cups buttermilk 3 large eggs ½ cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water

Chocolate Sheet Cake Ingredients

5 cups confectioners’ sugar 1 ½ cup unsalted butter ¾ cup unsweetened cocoa powder 4-5 Tablespoons heavy cream 2 teaspoons vanilla extract

Frosting Ingredients

Preheat oven to 350 degrees F. Line sheet cake pan with parchment paper. Spray lightly with non-stick cooking spray.

In a large bowl, sift together flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Sift together to remove any lumps.

In a separate large bowl, whisk together buttermilk, eggs, vegetable oil and vanilla until well combined.

Stir dry ingredients into wet ingredients just until mixed.

Pour the boiling water into the cake batter and stir until well mixed. Use a spatula to scrape down sides and bottom of bowl.

Pour cake mix into the prepared sheet cake pan. This will be very full so be careful when transferring it to the oven.

Bake in oven for 26 to 27 minutes or until toothpick inserted in middle comes out clean. Let cool.

To make frosting, beat confectioners’ sugar, butter, cocoa powder, heavy cream and vanilla until light and fluffy.

Smooth an even layer of frosting over the top of the cake and decorate as desired.