Wayne’s Extra Rich Chocolate Cake

• 2 cups AP flour
• 2 cups sugar
• ¾ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon

• 1 cup water
• ½ cup vegetable oil
• ¼ cup butter
• 3 Tbsp cocoa

• 2 large eggs
• ½ cup buttermilk
• 1 ½ tsp vanilla extract
• ¼ cup strong brewed coffee

Stir first 5 ingredients to make flour mixture.

Bring 1 cup water and next 3 ingredients to a boil. Add to the flour mixture and beat at medium speed until smooth.

Beat eggs and next 3 ingredients on medium speed just until blended.

Stir in flour mixture. Pour into greased and floured 10×15 jellyroll pan (remember, this is a sheet cake).

Bake at 350 for 25 minutes or until toothpick comes out clean. Cool in pan, on rack, for 10 minutes.

Spread chocolate frosting over warm cake. Cool completely on rack.

(Pecans sprinkled on top is optional.)

Chocolate Frosting (makes 3 cups)

• ½ cup butter
• 3 Tbsp cocoa
• 1 lb confectioners sugar
• 6 Tbsp milk
• 1 ½ tsp vanilla
• ¼ tsp salt

Melt butter with cocoa over low heat. Remove. Stir in sugar and remaining ingredients until smooth. No need to cool to put on sheet cake.