Nana’s Chocolate Sheet Cake

For the cake, combine the sugar, flour and salt; set aside. Over medium heat; bring the butter, water and cocoa to a boil and pour over the flour mixture. With a wooden spoon mix in the eggs, buttermilk (with baking soda dissolved in it) and vanilla. Pour into a greased jellyroll pan and bake at 350 degrees for about 40 minutes (or until cake tests done). Make sure you prepare the glaze during the last few minutes of baking so you can pour the glaze over the cake while it is hot!

For the glaze, combine all the ingredients except for the vanilla over medium heat and bring to a boil. Count to about 80-100, take it off the heat and stir in the vanilla until thickened. Pour over the hot cake and let set until glossy and hard. Allow the cake to cool COMPLETELY before you frost—this is key. Top with buttercream frosting after it is cool.

For the frosting, cream butter. Mix cocoa, powdered sugar and salt together. Add to creamed butter and add vanilla. Gradually add your milk one tablespoon at a time until frosting is at desired consistency—it may take an extra tablespoon depending on how you like your frosting.