T's Texas Sheet Cake - Jelly Roll Pan Size

I loved eating this cake growing up. It freezes really well also.  The recipe includes pecans as an option, but you can see by the picture I used sprinkles that add fun to any cake! (If you need to make cake for a bigger crowd then refer to my recipe for a half sheet pan.)

Ingredients 

Cake:

1 cup butter        

3/4 cup water

1/4 cup coffee  

1/4 cup cocoa powder    

2 cups sugar

2 cups flour       

1 tsp. baking soda      
1/2 tsp. salt

2 eggs

1/2 cup buttermilk      

1 tsp. vanilla                    

Frosting:                                                

1/2 cup butter    

1/4 cup cocoa powder

6 - 8 T. milk    

1 lb. powdered sugar       

1 tsp. vanilla
Garnish: (optional)
1 cup pecans, dry-roasted or Sprinkles

Directions 

Cake: Preheat oven to 400°F. Grease and flour a jelly roll pan (15" x 10" x 1"). In a medium saucepan, bring butter, water, coffee and cocoa powder to a boil, stirring constantly, over medium heat. Remove from heat and set aside. In a large bowl, stir together the sugar, flour, baking soda and salt. Add the eggs, buttermilk and vanilla and mix well. Add the cocoa mixture over and blend well. Spread evenly in the prepared pan and bake for 15 - 20 minutes. Prepare the frosting.

Frosting: In a saucepan over medium heat, bring the butter, cocoa powder and milk to a boil. Add powdered sugar and vanilla; mix until smooth. Spread over warm cake. If using garnish, sprinkle with pecans or sprinkles and lightly press into frosting.