CAKE:
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
2 eggs
1/2 cup vegetable oil
1 cup boiling water
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1 cup milk
2 tsp vanilla extract
FROSTING:
1/2 cup (1 stick) unsalted butter, melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
2 cups chopped walnuts
Heat oven to 350. Spray one large rimmed cookie sheet with cooking spray. Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be very thin). Pour batter into cookie sheet. Bake 18-22 minutes until toothpick inserted in the center comes out clean. Cool on a wire rack 1 hour.
When cake is cool, in a large bowl, stir cocoa powder into the melted butter until dissolved. Add powdered sugar, milk, and vanilla, beating until thick and fluffy. Dollop over cooled cake and spread to the edges. Sprinkle with nuts. Cut into 24 squares and serve. Cover leftovers with plastic wrap and refrigerate.
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
2 eggs
1/2 cup vegetable oil
1 cup boiling water
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1 cup milk
2 tsp vanilla extract
FROSTING:
1/2 cup (1 stick) unsalted butter, melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
2 cups chopped walnuts
Heat oven to 350. Spray one large rimmed cookie sheet with cooking spray. Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be very thin). Pour batter into cookie sheet. Bake 18-22 minutes until toothpick inserted in the center comes out clean. Cool on a wire rack 1 hour.
When cake is cool, in a large bowl, stir cocoa powder into the melted butter until dissolved. Add powdered sugar, milk, and vanilla, beating until thick and fluffy. Dollop over cooled cake and spread to the edges. Sprinkle with nuts. Cut into 24 squares and serve. Cover leftovers with plastic wrap and refrigerate.
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