Ingredients:
For the Cake:
- 2 cups flour
- 2 cups of sugar
- 1/4 teaspoon salt
- 1/4 cup (heaping) cocoa powder
- 2 sticks salted butter
- 1 cup piping hot coffee (I reheated some that were leftover from the morning)*
- 1/2 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- *may substitute boiling water
For the Icing:
- 1 3/4 stick Butter
- 1/4 cup (heaping) cocoa powder
- 7 Tablespoons Milk
- 1 teaspoon vanilla extract
- 1 pound Powdered Sugar
- 1/2 cup finely chopped pecans
- 2/3 cup toffee bits
Directions:
For the Cake:
Preheat oven to 350ºF. Spray a sheet cake pan with non-stick cooking spray (or Bakers Joy). In a large bowl, mix together the flour, sugar, and salt. Next, in a medium saucepan, melt the butter over medium-high heat. Add the cocoa powder and whisk together. Once combined, add hot coffee & allow the mixture to boil for 30 seconds. Remove from heat and pour over flour mixture and stir it in to cool down the mixture.
In a measuring cup, whisk together the buttermilk, beaten eggs, baking soda, and vanilla extract. Pour buttermilk mixture into butter/chocolate mixture and whisk until well combined. Pour batter into the prepared sheet cake pan and bake at 350ºF for 20 minutes.
For the Icing:
While the cake is in the oven, it’s time to make the icing. Melt butter in a medium saucepan over medium high heat. Add the cocoa powder and whisk to combine. Turn off heat and add the milk, vanilla, and powdered sugar; stir together until well combined. Next add the chopped pecans and toffee bits, stir together, and pour icing over warm cake (spread it lightly with a spatula).
Allow to cool (if you have self control) and then cut into squares and serve! Hubs like his warm with a scoop of ice cream on top.
