Texas Sheet Cake “Michigan style”

🧂 Ingredients

• 1 cup butter

  2 sticks
• 1 cup Water
• 4 Tblsp Cocoa

  heaping
• 2 cups Flour
• 2 cups Sugar
• 1/2 tsp Salt
• 1/2 cup Buttermilk
• 2 Eggs
• 1 tsp Baking Soda
• 1 small jar Marshmallow Fluff

  7ounces
• 3/4 cup butter

  1 1/2 sticks
• 4 Tblsp Cocoa
• 1/3 cup Milk
• 1 pound Powdered Sugar

  approximately 3 1/2 cups
• 1 tsp Vanilla

Instructions

• 1 Cake: In a saucepan melt butter add cocoa powder. Bring water to a boil (or use
  really hot tap water) add to butter cocoa whisk together. When mixture starts to
  boil, and remove from heat. Bake at 350 degrees for 25 minutes or until
  toothpick comes out clean.
• 2 In mixing bowl combine flour, sugar, and salt. Add warm chocolate mixture to
  flour combine until smooth and glossy.
• 3 In a separate bowl whisk together buttermilk, eggs, and baking soda. Add this to
  the cake batter, stir until smooth. Pour into an ungreased 12×15 jelly roll or
  sheet cake pan.
• 4 Bake for 20-25 minutes. When you slightly press finger into the middle the cake
  should spring back then its done!
• 5 Dollup marshmallow fluff on top of cake as soon as it's out of the oven. Let the
  marshmallow sit a minute and start to melt, then it will be easier to spread.
• 6 While cake is baking: Add butter and cocoa to saucepan over medium heat melt
  butter and whisk the two ingredients together, when butter is melted and mixture
  starts to bubble remove pan from stove top add vanilla, and powdered sugar whisk
  add milk gradually until smooth.
  
  Slowly, pour over marshmallow covered cake making swirl patterns in the icing
  with spatula so that the marshmallow shows through.

Nutrition Info